Carrot Recipe ⇝ Carrot Pineapple Cake II

A dense and heavy carrot cake with pineapple and nuts.

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 1 cup light brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup grated carrots
• 1 cup crushed pineapple, drained
• 1 cup coarsely chopped walnuts

Cooking Directions

1. 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. 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. 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.

Nutrition Facts

• calories553.7
• carbohydrateContent70.9 g
• cholesterolContent104.6 mg
• fatContent28.1 g
• fiberContent2.4 g
• proteinContent7.4 g
• saturatedFatContent12.9 g
• sodiumContent571 mg
• sugarContent44.3 g