Carrot cake recipe Carrot Pineapple Cake


How to cook Carrot Pineapple Cake


Carrot cake recipe 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 for cooking Carrot Pineapple Cake


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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