Carrot Pineapple Cake

The original recipe calls for 1 1/2 cups oil. Lemon glaze recommended (3/4 cup powdered sugar 1/4 cup grated carrots and 1 Tbsp lemon juice). Also works well in cake pans with cream cheese for our classic Easter rabbit head-shaped cake. This was a favorite at the Blackham home, I think we got the original recipe from Aunt Mary.

Serves 16

3 cups cake flour

2 cups sugar

2 teaspoons cinnamon

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon baking powder

1 can crushed pineapple, (8 oz)

3 each eggs

1 cup cooking oil

2 teaspoons vanilla

1 1/2 cups walnuts, chopped

2 cups carrots, grated

Mix together dry ingredients. Drain pineapple; reserve syrup. Add pineapple syrup to dry mixture, add eggs, cooking oil, and vanilla; beat 3 minutes. Stir in pineapple, nuts, and carrots. Bake in greased and floured 12-cup bundt pan at 325 degrees for about 1 1/2 hours or until cake tests done. Cool in pan 10-15 min; turn out on wire rack or serving plate.

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Per serving: 336.2 Calories; 16.2g Fat (42.7% calories from fat); 3.6g Protein; 45.4g Carbohydrate; 34mg Cholesterol; 356mg Sodium