"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 cups sugar 1 1/2 cups salad oil 4 eggs well beaten 2 cups sifted flour 2 tsp soda 2 tsp baking powder 2 tsp cinnamon 1 tsp salt 1 cup chopped pecans 3 cups grated carrots 3/4 cup crushed pineapple
Mix sugar and oil, add eggs and mix well. Sift dry ingredients and add. Add pecans, grated carrots and pineapple. Bake in 3-9 inch greased layer pans (or 9x13 sheet) at 325 degrees about 30 minutes until just done- sheet cake takes close to an hour
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