Carrot Pineapple Cake II recipe
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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
Nutrition Info
- 553.7 caloriescarbohydrate: 70.9 gcholesterol: 104.6 mgfat: 28.1 gfiber: 2.4 gprotein: 7.4 gsaturatedFat: 12.9 gservingSize: -sodium: 571 mgsugar: 44.3 gtransFat: : -unsaturatedFat: : -
Directions Carrot Pineapple Cake II
Directions
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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.
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.
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.