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Carrot Pineapple Cake III
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Indulge in a decadent carrot cake topped with creamy cream cheese frosting.
Ingredients:
- 1 cup butter
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2.5 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 325 degrees F (165 degrees C), then generously grease and flour two 8-inch round cake pans.
- Combine butter, white sugar, and brown sugar in a medium bowl. Add eggs one at a time, mixing well. In a separate bowl, combine flour, salt, cinnamon, baking soda, and baking powder. Fold dry ingredients into the creamed mixture. Mix in vanilla, carrots, pineapple, and walnuts. Pour batter evenly into two pans (they won't rise much).
- Bake in the preheated oven for 60-75 minutes until a toothpick or knife comes out clean.
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