Carrot Pineapple Cake
A classic carrot cake with pineapple, walnuts, and cinnamon, baked in a greased tube pan.
dessertcakeAmericanvegetariandairy-free
The Original
Processed by Claude
Ingredients
- ●2 cups (480ml) sugar
- ●1½ cups (360ml) cooking oil
- ●3 eggs
- ●1 8oz can crushed pineapple
- ●3 cups (720ml) sifted flour
- ●2 tsp (10ml) baking soda
- ●3 tsp (15ml) salt
- ●3½ cups (840ml) grated raw carrots
- ●1 cup (240ml) raisins
- ●1 cup (240ml) walnuts
- ●1 tsp (5ml) cinnamon
- ●1 tsp (5ml) vanilla
Instructions
- 1
Step 1: Combine 2 cups sugar, 1½ cups cooking oil, and 3 eggs.
- 2
Step 2: Add 1 can (8oz) crushed pineapple.
- 3
Step 3: Sift together 3 cups flour, 2 tsp baking soda, and 3 tsp salt. Add to the mixture.
- 4
Step 4: Fold in 3½ cups grated raw carrots, 1 cup raisins, 1 cup walnuts, 1 tsp cinnamon, and 1 tsp vanilla.
- 5
Step 5: Pour into a greased tube pan.
- 6
Step 6: Bake at 350°F (175°C) for 70 minutes.