pineapple carrot cake

this is a recipe from the australian women's weekly.....august 15, 1979......
this first time i made this was a couple of years after that (it is rare for me to make something really soon after i see the recipe; it does happen, but it is rare). at the time, i wasn't a very experienced cake maker and just wanted something i could make that was at the very least half decent. and this helped me on my way. it was easy and moist. moist was important to me; i had spent a large part of my formative cake making years making cakes based on recipes from margaret fulton, and the butter cake recipe she had in her cookbook wasn't very encouraging because it was very dry. then, i came upon this recipe, and here was a cake that was moist and would stay moist for a couple of days. i was on my way.
i also love this cake because it's so quick and easy to mix - all you need is a bowl and a wooden spoon; there's no need for a mixer, so washing up is easy, too.
to test to see if a cake is done, you can either insert a skewer into the middle of the cake and if the cake is done, the skewer will come out clean, that is, without any batter or cake stuck to it; the other way to test a cake for doneness is to lightly press the centre of the cake and if it springs back, it's done; it will stay depressed if the cake is not yet done.

3/4 cup plain flour
3/4 cup self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1 cup finely grated carrot, lightly packed (about 1 large carrot)
450 can crushed pineapple
1/2 cup oil
2 eggs

preheat the oven to 180 degrees celcius and line two 25cm x 8cm bar tins with baking paper.
combine the flours, bicarbonate of soda, salt, cinnamon and sugar in a large bowl.
add the carrot, pineapple oil and lighty beaten eggs and mix well.
pour the mixture into the prepared tins and bake for 45 minute or until done when tested with a skewer.