Name: Carrot pineapple Bundt Cake
Ingredients: 3 cup flour; 2 cup sugar; 1 1/2 teaspoon baking soda; 2 teaspoon cinnamon; 1 1/2 teaspoon salt; 1 teaspoon baking powder; 1 can (8-3/4 oz) crushed pineapple; 2 cup raw carrots, grated and loosely packed; 3 eggs beaten; 1 1/2 cup salad oil; 1 1/2 cup chopped nuts (I use walnuts); 2 teaspoon vanilla

Carrot pineapple Bundt Cake

Ingredients

3 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoon salt
1 teaspoon baking powder
1 can (8-3/4 oz) crushed pineapple
2 cups raw carrots, grated and loosely packed
3 eggs beaten
1 1/2 cup salad oil
1 1/2 cup chopped nuts (I use walnuts)
2 teaspoons vanilla

Instructions

Grease and lightly flour pan. Mix together flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, save the syrup. Add syrup to dry mixture. All eggs, oil and vanilla. Beat 3 minutes. Stir in pineapple, carrots and nuts. Bake 325 for 1-1/2 hours. Cool 10 min in pan before unmolding. Sprinkle with powdered sugar.