Carrot Pineapple Cake

Carrot Pineapple Cake

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup canola oil
  • 2 eggs
  • 1 cup shredded raw carrot
  • 1/2 cup crushed pineapple in juice (do not drain)
  • 1 teaspoon vanilla

Preheat oven to 350° and grease and flour your cake pan(s).

In mixing bowl stir together dry ingredients.

Add oil, eggs, carrot, pineapple, and vanilla. Beat 2 minutes at medium speed.

Bake for approximately 35 minutes for a 9x9x2 pan, 25 minutes for 2 8″ round cake pans.

Cool for 10 minutes in the pan, then invert onto a wire rack and cool completely before frosting.

 

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