A dense and heavy carrot cake with pineapple and nuts.
INGREDIENTS (for 1 servings):
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup crushed pineapple, drained
- 1 cup coarsely chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.