Mom's Carrot Cake

This delicious carrot cake recipe was the one used by Mildred Mauldin (Mom) when I was growing up. It is more like a bread and is traditionally made without icing. A family favorite.

• Ready In: 1 hr 30 mins
• Serves: 20
• Yields: 20 slices

Ingredients

• 2  cups  grated carrots
• 3 1⁄2 cups  sifted flour
• 3  cups sugar
• 3  eggs
• 1  cup  crushed undrained pineapple
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 cups  oil
• 1  cup  chopped pecans
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon

Directions

1. Mix sugar, oil, eggs, carrots, pineapple, sugar, flour, salt, baking soda, and vanilla together. Bake in large angel cake pan (greased & floured) 1 1/4 hour or longer at 350. Test for doneness.