Carrot Pineapple Bread Jan Peterson

3 eggs 2 tsp. vanilla extract

2 cups sugar 3 cups flour

1 cup vegetable oil 1 ½ tsp. cinnamon

1 cup finely chopped carrots 1 tsp. baking soda

1 – 8 oz. can crushed pineapple, undrained 1 tsp. salt

Beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients;, beat into carrot mixture. Pour into two greased 8 x 4 x 2 inch loaf pans. Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes, remove to a wire rack to cool completely.