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Carrot-Pineapple Cake

Created by KittenCal on November 30, 2011

1(8 ounce) can unsweetened crushed pineapple
2 cups finely shredded carrots
4 large eggs
2 teaspoons vanilla
1 cup white sugar
1 cup packed brown sugar
1 cup oil (vegetable or canola oil --- cut some fat by using 1/2 cup applesauce in place of 1/2 cup oil)

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts (or can use pecans, or omit the nuts and use raisins)
Cream cheese frosting --- see my recipe here cream-cheese-frosting-extra-fluffy-option

Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan
Step 2: Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, vanilla, both sugars, oil, pineapple and reserved juice until well blended. In a small bowl combine the flour, baking soda, cinnamon and salt; using a wooden spoon gradually mix into pineapple mixture until blended (DO NOT use an electic mixer to mix in the flour mixture or your cake will be soft and mushy, treat as you would mixing a muffin batter). Stir in walnuts.
Step 3: Transfer to baking dish. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with desired amount of cream cheese frosting.