Carrot and pineapple Cake

Carrot and pineapple Cake

Community Classics .
Edited on Sep 24, 2007

This cake is bursting with flavor. It is moist and keeps well. I like to make two cakes at a time and freeze one, having it on hand for unexpected company.


3 cups flour
2 cups sugar
2 tsp. cinnamon
1 1/2 tsps. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 can (8 3/4 ozs.) crushed pineapple
2 cups raw carrots, grated
3 beaten eggs
1 1/2 cups salad oil
2 tsp. vanilla and 1 1/2 cups chopped nuts


Preheat oven 350 degrees. Grease and flour a bundt pan. Mix together flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple saving syrup. Add syrup to dry mixture, add eggs, oil and vanilla. Beat 3 mins. Stir in pineapple, nuts and carrots. Bake about 1 1/2 hours. Cool 10 mins. before removing from pan.

Not a NESTLÉ®-tested recipe.

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