Add dry ingredients, carrots, pineapple, and nuts, if using. Add vanilla and mix.
Spoon into two greased and floured loaf pans and bake for 1 hour (or 6 mini loaf pans and bake for 45 minutes). Note: I used Crisco with flour spray instead of greasing and flouring, and the loaves slid out beautifully!
Remove loaves from pans when either warm (onto a cooling rack) or cool. To maintain a crispy top, wrap in aluminum foil and store at room temperature. To freeze, wrap each loaf in plastic wrap and aluminum foil and place in a freezer bag.
Notes
Source: Family friend Gayle W.You're Gonna Bake It After Allbakeitafterall.com