"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime McGrew
Added: Thursday, March 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Butter Yellow Cake Mix
1/2 c Water
1/3 c Butter
1 tsp Vanilla
4 Eggs
1 can Pineapple (crushed)
2 1/2 c Carrots (finely shredded)
3 c Powdered Sugar
8 oz Cream Cheese (softened)
2 tbl Butter

Directions:
Directions:
Heat oven to 350. Spray botom of 13x9 pan with baking spray. In a large bowl, beat all cake ingredients except carrots with electric mixer. Stir in carrots. Bake for 35-45 mins until done. In a large bowl, beat powdered sugar, cream cheese, butter, and vanilla on low until blended. Frost cool cake.

Number Of Servings:
Number Of Servings:
10-14
Preparation Time:
Preparation Time:
15 Mins

 

 

 

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