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Carrot Pineapple Bundt Cake Recipe

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This recipe for Carrot Pineapple Bundt Cake, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Martinson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking poder
1 can crushed pineapple
2 cups grated carrots
2 eggs
1 cup salad oil ( I cut this down)
2 teaspoon vanilla
1 cup chopped nuts

Directions:
Directions:
Oil and lightly flour bundt pan or use baking spray. Mix flour, sugar, cinnamon, baking soda, and baking powder together. Drain pineapple, saving the juice. Add juice to dry mixture along with eggs, oil, and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 degrees until toothpick comes out clean (approximately 45 -55 minutes). Cool before unmolding. Frost with cream cheese icing.

Number Of Servings:
Number Of Servings:
10 plus
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
One can experiment with lessening the oil. You can also add applesauce as a substitute to keep the cake moist, but with less fat.

 

 

 

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