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| Carrot Pineapple Bundt Cake
3 cups of flour
2 cups of sugar
2 teaspoons of cinnamon
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of salt
1 teaspoon of baking powder
1 can of crushed pineapple (8 3/4 oz.)
2 cups of raw carrots, grated
3 eggs, beaten
1 1/2 cup of salad oil
2 teaspoons of vanilla
1 1/2 cup of chopped nuts |
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Grease and flour bundt pan. Heat oven 325ºF. Bake for 1 1/2 hours. Mix together flour, sugar, cinnamon, soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry ingredients, add eggs, oil and vanilla. Beat 3 minutes, stir in pineapple, carrots and nuts. Frost with currant nut frosting. Back to carrot cake recipes Cookbooks |
