Recipe: Carrot Cake (tube cake with nuts and pineapple, 1960's)

CARROT CAKE



3 cups sifted flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooking oil
2 teaspoons vanilla
2 cups sugar
2 cups finely grated raw carrots
1 (8 1/2 ounce) can crushed pineapple
1 1/2 cups chopped nuts
3 eggs

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Sift together flour, baking soda, cinnamon and salt; set aside.

Mix together oil and sugar, add half the sifted dry ingredients; mix well. Beat in carrots pineapple, vanilla and nuts. Add remaining sifted dry ingredients and beat until well blended.

Add eggs, one at a time, beating well after each addition. Pour batter into prepared pan.

Bake in moderate oven (350 degrees F) for 70 minutes.

Makes 1 (10-inch) tube cake, 16 to 20 servings
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966