Carrot Cake

4 eggs
1½ cups sugar
1½ cups veg. oil
3¼ cups whole wheat flour
2 teaspoons baking powder
2 teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup crushed pineapple, drained
2 cups finely grated carrots
1 cup chopped pecans
1 cup chopped dates

Grease 10" angel cake tube pan and line bottom with wax paper. Beat eggs in large bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups whole wheat flour with baking powder, soda, salt, and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots - mix well. Toss pecans and dates with remaining ¼ cup whole wheat flour - stir into batter. Turn into prepared pan.

Bake in 350º oven for 75 minutes or until top of cake springs back. Cool on wire rack about 15 minutes. Remove from pan and peel off wax paper. Cool completely before cutting.