Carrot Cake

4 eggs
1 1/2 cups sugar
1 1/2 cups veg. oil
3 1/4 cups whole wheat flour
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup (8 oz.) crushed pineapple, drained
2 cups (1 lb.) finely grated carrots
1 cup chopped pecans
1 cup chopped dates

Grease 10 inch angel cake tube pan and line bottom with wax paper. Beat eggs in lg. 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 1/4 cup whole wheat flour - stir into batter. Turn into prepared pan. Bake in 350 degree oven for 1 hour and 15 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. Wrap tightly in foil or plastic wrap to store. This cake keeps well.