CARROT CAKE with PINEAPPLE

My recipe card, for this cake, has been in my recipe box for SO long, that it seriously needs to be replaced. It is covered with thumb prints and little vanilla splash stains that have accumulated over the last 40 years. Every time I see the card, it reminds me of how often I made it for my children and I can't bring myself to make a new card. It is a deliciously MOIST and easy cake.

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple (most of a 20 oz. can)
1 cup chopped pecans
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Mix the dry ingredients and set aside. With an electric mixer, beat eggs and oil until very well combined. Add the dry ingredients and beat until smooth. Stir in the nuts, grated carrots & pineapple (squeeze it dry then measure it...it will take most of a 20 ounce can). Stir until smooth.
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Pour batter into a greased and floured 9 x 13 pan. Bake in a pre-heated 350 degree oven for 1 hour. Test for doneness with toothpick.
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Let baked cake cool for about 10 minutes, then turn it out of the pan.

Everyone loves this cake.