Carrot Pineapple Cake - cooking recipe

Ingredients

1 c. butter
1 c. white sugar
1 c. packed light brown sugar
3 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1 c. grated carrots
1 c. crushed pineapple, drained
1 c. chopped walnuts

Preparation

Preheat oven to 325\u00b0F (165\u00b0C). Grease and flour two 8-inch round cake pans. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time, beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder; stir into the creamed mixture. Finally, stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don't worry about filling them too full, as this cake does not rise very much. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.