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Ingredients:
2 Cup(s) Flour
1 1/2 Teaspoon(s) Baking soda
2 Teaspoon(s) Cinnamon
1 1/2 Cup(s) Salad oil
2 Cup(s) Carrots; finely grated
1/2 Cup(s) Nuts; chopped
1 Can(s) 3 1/2 oz flaked coconut
2 Teaspoon(s) Baking powder
1 1/2 Teaspoon(s) Salt
1 1/2 Cup(s) Sugar
4 Eggs
8 1/2 Ounce(s) Crushed pineapple
Directions: Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well. Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 to 35 minutes or until done. NOTES : Keeps 2 weeks refrigerated.
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