Carrot Pineapple Bread 3 eggs 2 cups granulated sugar 1 cup vegetable oil 1 cup finely shredded carrots 1 (8 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8 x 4-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.