Carrot-Walnut Cake

From the www.lifescript.com website. Nutrition Facts Serving Size: 1/12th of the cake Calories 322 Total Fat 18 g Saturated Fat 8 g Protein 6 g Total Carbohydrate 37 g Dietary Fiber 1 g Sodium 138 mg Percent Calories from Fat 48% Percent Calories from Protein 7% Percent Calories from Carbohydrate 45%

• Ready In: 35 mins
• Serves: 12
• Yields: 12 pieces of cake

Ingredients

• 1⁄2 cup unsalted butter, at room temperature
• 3⁄4 cup sugar
• 2  large eggs
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon orange zest, finely grated
• 3⁄4 cup carrot, finely grated
• 1⁄2 cup walnuts, chopped
• 1 1⁄4 cups all-purpose flour
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup crushed pineapple, drained

Directions

1. Preheat the oven to 350°F Remove the butter and the eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
3. Add the eggs one at a time, mixing on low speed.
4. Stir in the cinnamon, orange zest, carrots and walnuts.
5. Sift the flour, baking powder and salt together.
6. Stir in half the flour mixture. Stir in the pineapple. Stir in the rest of the flour mixture. The batter should be smooth, but do not overmix.
7. Coat a loaf pan (or 9" round cake pan) with nonstick spray. Pour the batter into the pan.
8. Bake until golden brown and set in the center, about 25 to 30 minutes.