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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 2 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 3 |
| vanilla extract: 2 tsp |
| carrots (grated): 1 cup |
| crushed pineapple: 1 cup (drained) |
| walnuts (chopped): 1 cup |
Carrot Pineapple Cake II
Credit: AllRecipes
User rating:
"A dense and heavy carrot cake with pineapple and nuts."
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Prep Time
30 min -
Cook Time
75 min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
- Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.