Carrot Cake

 

4 eggs
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
3 1/4 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
2 cups finely grated carrots (1 pound)
1 cup chopped pecans
1 cup chopped dates

Grease a 10-inch angel food cake pan; line bottom with wax paper.

Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger.

Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.