Cake Central › Recipes › Carrot Pineapple Cake II

Carrot Pineapple Cake II

A dense and heavy carrot cake with pineapple and nuts.

Carrot Pineapple Cake II

Ingredients

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

Instructions

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 alternately the milk, 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.

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Cake Central › Recipes › Carrot Pineapple Cake II