Carrot-Pineapple Bundt Cake

• 3 c. sifted cake flour
• 2 c. sugar
• 2 tsp. cinnamon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1 (8 3/4 oz.) can crushed pineapple
• 2 c. raw carrots, grated and loosely packed
• 3 eggs, beaten
• 1 1/2 c. salad oil
• 2 tsp. vanilla
• 1 1/2 c. finely chopped nuts

1. Grease and lightly flour Bundt pan.
2. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt.
3. Drain pineapple, saving syrup.
4. Add pineapple syrup to dry
5. mixture; add eggs, oil and vanilla.
6. Beat for 3 minutes.
7. Stir in pineapple, carrots and nuts.
8. Bake at 325u0b0 for about 1 1/2 hours.
9. Cool 10 minutes in pan before unmolding.
10. Frost with cream cheese glaze.

cake flour, sugar, cinnamon, baking soda, salt, baking powder, pineapple, carrots, eggs, salad oil, vanilla, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900963 (may not work)