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Pineapple Bundt Carrot Cake
3 cups of flour
2 cups of sugar
1 1/2 teaspoons of baking soda
2 teaspoons of cinnamon
1 1/2 teaspoons of salt
1 teaspoon of baking powder
8 3/4 ounces of crushed pineapple
2 cups of grated carrots
3 Eggs beaten
1 1/2 cups of oil
1 1/2 cups of chopped nuts
2 teaspoons of vanilla |
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Instructions:
Mix all dry ingredients together. drain pineapple and reserve juice. add juice to dry mixture. add eggs, oil and vanilla. Beat for 3 minutes. Stir in carrots, pineapple and nuts. Bake in bundt pan 325ºF. for 1 1/2 hours. cool 10 minutes in pan before removing. Sprinkle with powder sugar. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998
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