Carrot-Pineapple Bundt Cake - cooking recipe

Ingredients

1 (8 3/4 oz.) can crushed pineapple
3 eggs
1 1/2 c. vegetable oil
2 tsp. vanilla
3 c. sifted cake flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. salt
1 tsp. baking powder
2 c. grated carrots
1 1/2 c. chopped walnuts

Preparation

Preheat oven to 325\u00b0.
Drain liquid from pineapple into large mixer bowl; reserve pineapple.
Add eggs, oil and vanilla to liquid; beat until mixed.
Add flour, sugar, baking soda, cinnamon, salt and baking powder.
Beat on medium speed 3 minutes. Stir in reserved pineapple, carrots and walnuts.
Pour into a greased 10-inch Bundt pan.
Bake until a wooden pick inserted in the center is withdrawn clean, about 1 1/2 hours.
Cool in pan on a wire rack for 30 minutes.
Remove cake from pan and cool on a wire rack until completely cooled.