Carrot Pineapple Cake

3 c cake flour, sifted
2 c sugar
2 t cinnamon
1 1/2 t baking soda
1 1/2 t salt
1 t baking powder
1 can crushed pineapple, 8 1/4 oz.
2 c grated fresh carrots
3 eggs
1 1/2 c canola oil
2 t vanilla
1 1/2 c pecans, chopped

Preheat oven to 325°F.

In a large bowl, stir flour, sugar, cinnamon, baking soda, salt and baking powder together. Add pineapple, syrup and all, eggs, oil and vanilla. Beat until well combined, about 2 minutes. Stir in the carrots and pecans. Pour into prepared pans and bake for about 1 1/2 hours until cake tests clean. Cool slightly before unmolding.