Carrot Walnut Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Soda||1 1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Oil||1 Cup (16 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce, drained (1 Can)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Cream cheese frosting||1⁄2 Cup (8 tbs)|
Combine flour, baking powder, soda, salt, and cinnamon.
Add sugar, oil and eggs and mix well.
Stir in carrots, draned pineapple and nuts.
For 12 x 7-inch cake: Pour into greased, glass baking dish.
Cook on HIGH (9) for 14 to 16 minutes, turning after 8 minutes.
For bundt or tube cake: Follow dish manufacturer's directions regarding greasing.
Pour batter into dish.
Cook on HIGH (9) for 10 to 12 minutes.
After 5 minutes, remove cake from pan to cool.
Frost cake when cool, if desired.