Carrot Cake

2 Cup White Flour

1 1/2 Teaspoon Baking Soda

2 Teaspoon Cinnamon

1/2 Cup Walnuts, Crushed

2 Cup Sugar

1 Pinch Salt

1 1/2 Cup Oil

4 Eggs

1 1/2 Cup Freeze Dried Pineapple Chunks*

2 Cup Dehydrated Carrot*, Shred

1. Still all dry ingredients together.

2. Add sugar and oil to flour mixture.

3. Add eggs, pineapple, nuts, and carrots; Mix well.

4. Bake in Bundt pan at 350°F for 35-40 minutes

*Reconstitute before using. Following directions on #10 can to reconstitute.