Name: Carrot Pineapple Cake II
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: All-purpose flour - 2 ½ cups; Baking soda - 2 teaspoons; Baking powder - 1 teaspoon; Ground cinnamon - 2 teaspoons; Salt - ½ teaspoon; Butter - 1 cup; White sugar - 1 cup; Light brown sugar - 1 cup; Eggs - 3; Vanilla extract - 2 teaspoons; Grated carrots - 1 cup; Crushed pineapple, drained - 1 cup; Coarsely chopped walnuts - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Pineapple Cake II

1. All-purpose flour - 2 ½ cups

2. Baking soda - 2 teaspoons

3. Baking powder - 1 teaspoon

4. Ground cinnamon - 2 teaspoons

5. Salt - ½ teaspoon

6. Butter - 1 cup

7. White sugar - 1 cup

8. Light brown sugar - 1 cup

9. Eggs - 3

10. Vanilla extract - 2 teaspoons

11. Grated carrots - 1 cup

12. Crushed pineapple, drained - 1 cup

13. Coarsely chopped walnuts - 1 cup

How to cook deliciously - Carrot Pineapple Cake II

1. Stage

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.

2. Stage

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.

3. Stage

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.