Title: Karat bread
 Categories: Breads
      Yield: 6 Servings
 
           Jim Vorheis
      3    Eggs
      1 c  Vegetable oil
      2 c  Grated carrots
      2 c  Sugar (or 1 1/2 cups plus
           -1/2 cup brown sugar)
      3 c  Flour
    1/4 ts Baking powder
      1 ts Salt
      1 ts Baking soda
      1 ts Ground cinnamon
      1 c  Chopped pecans
      8 oz Crushed pineapple, drained
 
  In a large mixing bowl beat eggs until foamy.  Add oil, carrots and
  sugar. Beat well.  Sift together flour, baking soda, salt, baking
  powder and cinnamon. Add to egg mixture and blend well. Stir in nuts
  and pineapple. Grease and flour 2 loaf pans. Divide batter between
  the pans. Bake in a preheated 350 degree oven for 1 hour, or until
  done. Cool and remove from pans.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis