Carrot Pineapple Cake III

This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.

• Calories: 280 Calories

Ingredients

• 1 cup butter
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 eggs
• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 cup packed light brown sugar
• 1 cup grated carrots
• 1 cup crushed pineapple, drained

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.

Step 2

In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.

Step 3

Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.