KARAT BREAD

3 eggs
1 cup vegetable oil
2 cups grated carrots
2 cups sugar (or 1 1/2 cups plus 1/2 cup brown sugar)
3 cups flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup chopped pecans
1 (8 oz) can crushed pineapple, drained

Preheat oven to 350 degrees F. Grease and flour 2 loaf pans.

In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar. Beat well.

Sift together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple. Divide batter between the prepared pans.

Bake in a preheated 350 degree F oven for 1 hour, or until done. Cool and remove from pans.

Servings: 6
Source: Colorado Cache Cookbook by Junior League of Denver