Ingredients

1 1/2 cups salad oil

2 cups sugar

4 eggs, room temperature

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

2 teaspoons soda

1 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts

1 small can drained crushed pineapple

Preparation

  1. With an electric mixer, whip oil and sugar. Slowly add eggs one at a time and continue to whip at medium speed, then add vanilla.
  2. Sift remaining dry ingredients and add alternately with crushed pineapple.
  3. Mix in carrots and walnuts with a wooden spoon.
  4. Bake in 24 muffin tins for 20-30 minutes, or divide into 2 9 inch square cake pans or 2 layer cake pans.