Carrot Cake - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple in juice, drained (reserve 1/4 c. juice)
1 c. all-purpose flour
1 c. shredded carrots (about 2 small)
1/2 c. packed brown sugar
1/3 c. chopped walnuts
1/4 c. vegetable oil
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 egg
3/4 c. thawed frozen whipped topping

Preparation

Heat oven to 350\u00b0.
Spray round pan, 8 x 1 1/2-inches, with nonstick cooking spray.
Reserve 1/4 cup crushed pineapple.
Blend 1/4 cup of the crushed pineapple, the reserved juice and remaining ingredients, except whipped topping, in medium bowl on low speed, scraping bowl constantly, 1 minute.
Beat on medium speed, scraping bowl occasionally, 2 minutes.