1 c. sugar
2 eggs
3/4 c. Crisco oil
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. grated carrots
1/2 c. undrained pineapple

Beat sugar, eggs and oil on high speed for 4 minutes. Sift flour, baking powder, salt, soda and cinnamon together. Add sugar mixture and salt on medium speed until smooth. Stir in grated carrots and pineapple mixture only until incorporated. Turn batter into greased 13 x 9 pan.

Bake at 350°F for 30 minutes or until cake springs back when touched.