Carrot Pineapple Cake Ii
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Baking Powder2 tsps
Ground Cinnamon1 tsp
Salt1 cup
Butter1 cup
White Sugar1 cup
Light Brown Sugar3
Eggs2 tsps
Vanilla Extract1 cup
Carrot (grated)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9 inch round pan
3
Sift together flour, baking soda, baking powder, cinnamon and salt
4
Set aside
5
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy
6
Beat in the eggs one at a time, then stir in the vanilla
7
Beat in the flour mixture, mixing just until incorporated
8
Stir in carrots, pineapple and chopped nuts
9
Pour batter into a 9 inch pan
10
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
11
Allow to cool