A spring favorite of our innkeeper Bill... served as is it's perfect as a breakfast pastry or topped with a rich cream cheese icing it makes a tasty dessert.
1. Drain pineapple, reserving 2 tbs juice.
2. Beat carrots, eggs, sugars, oil, pineapple and reserved juice until well blended.
3. In another bowl, combine flour, baking soda, cinnamon and salt.
4. Gradually beat into pineapple mixture until blended.
5. Stir in walnuts.
6. Transfer to a greased 13-in. x 9-in. baking dish.
7. Bake at 350° for 35-40 minutes or until a toothpick comes out clean
8. Cool on a wire rack.