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.