Ingredients
3 cups all-purpose flour2 cups sugar1 teaspoon baking soda1 teaspoon ground cinnamon3/4 teaspoon salt3 eggs2 cups shredded carrots1 cup canola oil1 can (8 ounces) unsweetened crushed pineapple, drained2 teaspoons vanilla extract1 cup chopped pecans or walnuts3/4 cup confectioners’ sugar, optional1 to 1-1/2 teaspoons milk, optional
Preparation
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
If glaze is desired, combine confectioners’ sugar and milk; drizzle over loaves.
