Name: Carrot Pineapple Cake III
Yield: 20
Ingredients: Butter - 1 cup; White sugar - 1 cup; Packed light brown sugar - 1 cup; Eggs - 3; All-purpose flour - 2 ½ cups; Salt - ½ teaspoon; Ground cinnamon - 2 teaspoons; Baking soda - 2 teaspoons; Baking powder - 1 teaspoon; Vanilla extract - 2 teaspoons; Grated carrots - 1 cup; Crushed pineapple, drained - 1 cup; Chopped walnuts - 1 cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Carrot Pineapple Cake III

1. Butter - 1 cup

2. White sugar - 1 cup

3. Packed light brown sugar - 1 cup

4. Eggs - 3

5. All-purpose flour - 2 ½ cups

6. Salt - ½ teaspoon

7. Ground cinnamon - 2 teaspoons

8. Baking soda - 2 teaspoons

9. Baking powder - 1 teaspoon

10. Vanilla extract - 2 teaspoons

11. Grated carrots - 1 cup

12. Crushed pineapple, drained - 1 cup

13. Chopped walnuts - 1 cup

How to cook deliciously - Carrot Pineapple Cake III

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.

2. Stage

In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.

3. Stage

Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.