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Stir in the carrots and pineapple. Divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.
Carrot Cake. 1 1 1⁄2 cups vegetable oil. 2 2 cups sugar. 3 4 large eggs. 4 1 tablespoon lemon zest. 5 2 cups all-purpose flour. 6 2 teaspoons baking powder. 7 2 teaspoons ground ginger. 8 1 teaspoon baking soda. 9 1 teaspoon salt. 10 1 teaspoon ground cinnamon.
Preheat the oven to 350 °F. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
Ina’s Carrot-Pineapple Cake: a delicious way to get kids to eat carrots. For cake bakers, here are the basics of mixing, prepping and baking.
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