Carrot-Pineapple Cake

Cream:

• 2 cups sugar
• 1½ cup corn oil

Add:

• 4 eggs, one at a time beating at high speed
• 1 can 13½ oz. crushed pineapple, drained

Sift:

• 2¼ cups flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt

Add slowly to other mixture and beat well.

Add 2 cups shredded carrots and 1 tsp. vanilla.

Bake in well greased and floured rectangular pan. Bake at 375 degrees for 50 minutes or until done.