1 cup butter
1 cup packed light brown sugar
1 cup packed light cream
1 cup white sugar
3 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (15 ounce) can carrots, drained
1 (7 ounce) can pineapple, drained
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Stir butter and brown sugar into light brown sugar, mixing thoroughly. Stir in light cream, 1 cup white sugar, egg yolks and vanilla extract. Mix until well blended; add flour, baking powder, baking soda and salt as needed.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes in the preheated oven. Cool completely. Serve cool.