Carrot Pineapple Cake II recipe

1 servings

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

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.