Carrot (or Zucchini) Cake

Carolyn G. Smith

Sift together in a large mixing bowl:

2 cups white sugar

3 cups sifted white all-purpose flour

1 tsp. salt

2 tsp. baking soda

2 tsp. ground cinnamon


Add:

1 cup chopped nuts

1½ cups vegetable oil

3 slightly beaten eggs

1 8-oz. can crushed pineapple (undrained)

2 cups grated raw carrots or grated zucchini

1½ cups coconut


Mix together well. Pour into well-greased and floured 9-inch x 13-inch pan. Bake

55 minutes at 350 degrees. Frost when cool. Bake a day before serving for more flavor and moistness. Print Recipe