Swiss Carrot Cake

1 1/2 Cups Vegetable oil

2 Cups Sugar

4 Eggs

2 Cups Flour

2 TSP. Baking powder

2 Tsp. Baking soda

1 TSP. Salt

1 1/2 TBP. Cinnamon

3 Cups. grated carrots, packed

1 1/2 Cups. canned crushed pineapples, with juice

1 1/2 Cup. Chopped walnuts or pecans

1 TSP. Vanilla Extract


Preheat oven to 350 degrees F. Combine vegetable oil and sugar in electric mixing bowl, and beat at medium speed for 1 minute. Add eggs, one at a time, beating after each addition. Beat on medium speed for 1 minute.

Add flour, baking powder, baking soad, salt, and cinnamon. Beat thoroughly at medium speed for 1 minute. Add carrots, pineapple, chopped nutss, and vannilla extract. Mix until blended.

Coat a 9X13 pan with non-stick spray. Spread batter evenly in pan. Bake for 1 hour or until cake is done in the center.