Carrot Pineapple Cake

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The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery

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Carrot Pineapple Cake

2 cups grated carrots
1 ½ cups crushed pineapple (drained to 1 cup)
1 cup chopped nuts
3 beaten eggs

Sift into a large bowl:

3 cups flour
1 ½ cups sugar
2 tsp cinnamon
½ tsp salt
3 tsp baking powder
1 tsp soda

Blend in:

1 ½ cups oil.

Mix in carrot mixture. Pour into a large cake pan. This makes a very large cake - can be halved or cooked in 2 - 9x13 pans. Bake at 350F for 50-60 minutes.

Courtesy Canadian Country Gifts

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