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Carrot Pineapple Cake II


"A dense and heavy carrot cake with pineapple and nuts."
Original recipe yield: 1 - 9 inch round pan.
Prep Time:
30 Minutes
Cook Time:
1 Hour 15 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
10

INGREDIENTS:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 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

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.