Carrot Cake with Pineapple, recipe on Gourmetpedia

Ingredients

• - 685 ml (2 3/4 cups) carrots
• - 250 ml (1 cup) crushed pineapple
• - 4 whole eggs
• - 1 packet yeast (or substitute 1 level tbsp. baking powder)
• - 1 1/4 tsp. baking soda (if you're using baking powder instead of yeast)
• - 250 ml (1 cup) vegetable oil or other neutral oil that can stand up to high heat
• - Ground cinnamon and cloves to taste
• - 375 ml (1 1/2 cups) brown sugar
• - A small pinch of salt
• - 315 ml (1 1/4 cups) flour