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Filled Carrot Cake


3 c. flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 1/2 c. salad oil
3 eggs, beaten
1 tsp. vanilla
1 c. crushed pineapple, drained
1 3/4 c. grated carrots
1/4 c. peeled apple, grated
1 c. pecans, chopped


Combine sugar, flour, baking soda, salt and cinnamon. Set aside. Combine oil, vanilla, eggs. Beat well. Add pineapple and apple and mix. Stir in dry ingredients and pecans. Spoon batter into 3 greased round cake pans or one 9 x 13 inch pan. Bake at 350 degrees for 25 - 30 minutes. Cool 10 minutes and remove from pans.

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