Carrot Pineapple Cake

The name may sound healthy, but trust me, this one's a gooey, moist, delectable winner. My hubby requests this cake every time he get's to put in his "two cents." Thanks to Cynthia Prince (my mother in law), an amazing chef and baker, to whom I owe this recipe. I think she originally got it from the Better Homes and Garden's Cook-book (the older version).

1 ½ cup flour

1 cup sugar

1 t baking powder

1 t soda

1 t ground cinnamon

½ t salt

Stir or sift all dry ingredients together

Add:

2/3 cup salad oil

2 eggs

1 cup finely shredded carrots

½ cup crushed pineapple with syrup (1 cup in a can)

1 t vanilla

Mix till moistened. 2 minutes on medium speed. Pour into greased pan and bake 350 for 35 minutes.

This makes enough for one 9x9 pan. If you are feeding a larger crowd (or just want more left-overs :), I would suggest doubling the recipe to fit into a bundt or 9x13 pan.

This may be common sense, but I would highly suggest cream cheese frosting above any other kind with this cake!