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Carrot Pineapple Cake II
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Moist and flavorful carrot cake with pineapple and nuts.
Ingredients:
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 0.5 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
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Give a loving coat of grease and flour to a 9-inch round pan. Mix together flour, baking soda, baking powder, cinnamon, and salt, then set aside.
  • Combine softened butter, white sugar, and brown sugar in a large bowl until the mixture is light and fluffy. Add eggs one at a time, followed by vanilla. Gently mix in the flour mixture until just combined, then fold in the carrots, pineapple, and chopped nuts.
  • Transfer the batter into a 9-inch pan and bake in a preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before serving.

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