Pineapple Carrot Marble Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 large carrot, finely grated (about 1/2 cup)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 large eggs
• 1/4 cup finely chopped walnuts (optional)
• 1 (8 ounce) can crushed pineapple in juice, drained
• powdered sugar

Recipe

• 1 preheat oven to 350. grease and flour a 6-cup bundt,k tube or fluted cale pan.
• 2 in a medium bowl, mix together the grated carrot, ginger and cinnamon and set aside.
• 3 in another bowl, whisk the flour, baking powder and salt together and set aside.
• 4 in a large bowl, at medium speed, beat together the butter, sugar and vanilla well until light and fluffy. add the eggs, one at a time,beating well after each addition. (don't worry if the batter appears curdled.).
• 5 at low speed, gradually beat in the flour mixture until the batter is smooth.
• 6 fold half the batter into the carrot mixture, then fold in the chopped nuts if using. set aside.
• 7 fold the drained crushed pineapple into the remaining batter.
• 8 spread the pineapple batter in the prepared pan, then spread the carrot batter on top. using a knife, swirl gently through the batter to create a marble effect.
• 9 bake for about 35 to 40 minutes or until top is golden and a toothpick inserted in the center comes out clean.
• 10 transfer the pan to a rack to cool for about 10 to 15 minutes, then invert cake to the rack, remove the pan, and let cool completely.
• 11 when cool, dust with powdered sugar.