Carrot Pineapple Cake

This was a moist-yet-light cake, perfect for a pick-me-up afternoon snack. I served this with sour cream frosting.


  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2/3 cup cooking oil
  • 2 eggs
  • 1 cup finely shredded carrots
  • 1/2 cup canned crushed pineapple (in its syrup)
  • 1 tsp vanilla

Yield: 9-12 servings

Preheat oven to 350o.

Sift together the dry ingredients. Add the wet ingredients until moistened and beat for 2 minutes.

Bake in a greased, lightly floured 9” pan for 35 mins or until done. Cool 10 mins and remove from pan. Cool on a rack completely before serving.

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