Carrot Pineapple Cake II

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside. (5 minutes)

Recipe View 7 mins In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer. (7 minutes)

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared 9-inch round cake pan, spreading evenly. (2 minutes)

Recipe View 1 hrs 15 mins Bake in the preheated oven for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. (75 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)