1½ cups sugar
1½ cups vegetable oil
3½ cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 can (8 oz) crushed pineapple in juice - drained
4 large (2 cups) carrots, grated
1 cup pecans
1 cup dates
Preheat oven to 350° F.
Grease 10" tube pan, then lightly flour.
Beat eggs in large mixing bowl.
Gradually beat in sugar.
Stir in oil.
Combine 3 cups of whole wheat flour with baking powder, baking soda, salt and cinnamon.
Stir into egg mixture.
Add drained pineapple and carrots; mix well.
Toss pecans and dates with remaining ¼ cup of flour, stir into batter.
Turn into prepared pan.
Bake in oven for 1 hour, 15 minutes or until top of cake springs back when lightly pressed with finger.
Cool cake in pan on wire rack for about 15 minutes.
Remove cake from pan and completely cool before wrapping in foil or plastic.
Keeps well in refrigerator.