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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 1 |
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A dense and heavy carrot cake with pineapple and nuts. 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.
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