Great Moist Carrot Cake

by Michael Meyers
(Prince George, BC)

Carrot Cake

1 1/2 cup oil
2 cups sugar
4 eggs
2 cups all purpose flour
2 tsp baking powder
2 tsp allspice (or cinnamon)
Pinch of salt
1 large can crushed pineapple
2-3 large carrots, finely shredded

Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking pan. Mix first three ingredients together and beat for approximately two minutes. Blend dry ingredients (next four ingredients) well and add to egg mixture. Add pineapple and carrots and stir by hand. Pour into pan and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cool thoroughly before icing. Use your favorite icing but add a liitle mint extract.