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Recipe: Carrotpine Cake (carrot-pineapple cake, makes one 8-inch square)

Desserts - Cakes
CARROTPINE CAKE

1 3/4 cups fork stirred flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
3 cup corn oil
2 eggs
1 (8-ounce) can crushed pineapple, drained
1 cup finely grated carrot, not packed (2 medium)
1/2 cup chopped (medium-fine) walnuts

Stir together flour, baking powder, cinnamon and salt; set aside.

Beat together sugar and oil; beat in eggs, one at a time. Stir in pineapple; stir in flour mixture, alternately with carrot, In 3 additions just until batter is smooth each time; stir in nuts. Turn into an 8-inch-square cake pan lined with wax paper and the paper greased.

Bake in a preheated 350 degree F oven until a cake tester inserted in center comp out clean, about 40 minutes. Cool on a wire rack for 5 minutes turn out on rack and remove paper; cool completely.

Makes 1 (8-inch) square cake
From: Recipelink.com
Source: Old newspaper clipping, The Associated Press, not dated
MsgID: 0223047
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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