CARROT-PINEAPPLE BUNDT CAKE

3 c. cake flour
2 c. sugar
2 tsp. cinnamon
1 ½ tsp. baking soda
1 ½ tsp. salt
1 tsp. baking powder
1 (8 ¾ oz.) can crushed pineapple
2 c. raw carrots, grated
3 eggs, beaten
1 ½ c. salad oil
2 tsp. vanilla
1 ½ c. nuts, chopped

Grease and lightly flour Bundt pan. Mix together, flour, sugar, cinnamon, salt, and baking soda. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture. Add eggs, oil, and vanilla. Beat for 3 minutes. Stir in pineapple, carrots, and nuts. Bake at 325 degrees for about 1 ½ hours. Cool 10 minutes in pan before unmolding. After completely cool, cake may be frosted with currant-nut icing or cream cheese icing.