Carrot-Pineapple Bundt Cake

Here is an at least semi-healthy recipe. Personally I’ve found that being fully healthy is absolutely no fun but there can be at least some enjoyment still in semi-healthy. This is a tasty bundt cake recipe with carrots, pineapple, and walnuts. How much healthier can you get? Vegetables, fruit and nuts all in one cake. Hope you enjoy!

3 cups unbleached flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon baking powder
1 can (8 3/4 ounces) crushed pineapple
2 cups raw carrots, grated
3 beaten eggs
1 1/2 cups canola oil
2 teaspoon vanilla
1 cup chopped walnuts

In a large bowl, add the flour, sugar, cinnamon, baking soda, baking powder, and salt. Mix well. Drain the can of pineapple and reserve the syrup. Put the pineapple syrup into the dry mixture. Mix the eggs, oil, and vanilla into the mixture. Add the pineapple, carrots and nuts last. Pour the mixture into a greased and floured bundt pan. Bake in a 325 degree oven for 1 1/2 hours. Allow the cake to cool in the pan for 10 minutes, then remove it from the mold.