3 c. sifted flour (all-purpose)
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 (8 oz.) can crushed pineapple
3 eggs, beaten
1 1/2 c. cooking oil
2 tsp. vanilla
1 1/2 c. chopped nuts
2 c. raw carrots, grated and loosely packed

Mix together all dry ingredients. Drain pineapple, reserve syrup. Add syrup to dry ingredients. Add eggs, cooking oil and vanilla. Beat 3 minutes.

Pour into greased and floured 12 cup bundt pan. Bake at 325 degrees for about 1 1/2 hours. Test for doneness. Cool in pan 10-15 minutes. Turn over on plate and serve.