me:

CARROT CAKE

3 cups flour 1 cup crushed pineapple
2 tsp. soda 2 cups grated carrot

% tsp. salt 13 cups chopped pecans
1 tsp. cinnamon 2 tsp. vanilla

2 cups sugar 1% cups salad oil

3 eggs

Sift dry ingredients together. Add eggs, salad oil and pine-
apple. Beat well, add carrots and nuts. Pour into greased
tube pans or 2 single loaf pans. Bake in 350 oven for about
70 minutes. Will keep well in refrigerator wrapped in foil.

CRISPY CARROT CAKE

cups white sugar tsp. salt
eggs tsp. baking powder
cups grated carrot tsp. soda

cup salad oil
cups flour

tsp. vanilla
cup chopped walnuts

\O Fr AD E AD
Dole FY DIR LO Fe

Beat eggs and sugar well. Add carrots and oil, mix well.
Add dry ingredients, walnuts and vanilla. Bake at 375 for
45 minutes. Add topping and bake 15 minutes longer.
Topping:

2 tbsp. melted butter cup chopped walnuts
+ cup brown sugar 2 tbsp. milk

Fie

Will make two loaf cakes.
Mrs. R. McBride