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Print this Recipe    Carrot 38

Carrot-Pineapple Bundt Cake

3 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons 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

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.

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