"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Carrot Pineapple Cake Recipe

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

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Sunday, June 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake: 1 1/2 cups corn oil, 2 cups sugar, 3 eggs, 2 cups flour, 2 tsp. cinnamon, 2 tsp. baking soda, 1 tsp. salt, 1 box (7 oz.) coconut, 1 can (83 ounces) crushed pineapple with juice, 2 tsp. vanilla, 2 cups shredded carrots, 1 cup chopped nuts (optional).

Cream Cheese Frosting: 6 oz. cream cheese softened, 1 box (16 oz) confectioners' sugar, 1 stick soft margarine or butter, 1/2 tsp. vanilla.

Directions:
Directions:
In a large mixing bowl, mix together the oil and sugar. Add the eggs and beat well with an electric mixer. Sift together the flour, cinnamon, soda and salt. Add to the oil and egg mixture, mixing with a spoon.

Fold in the remaining ingredients. Pour into a lightly greased and floured 13x10 1/2 inch pan. Bake in a preheated 350 oven for 45 minutes. When cool, frost.

Frosting: Mix all ingredients with an electric mixer until creamy and smooth.

This cake stays moist for a week. It also freezes well.

Number Of Servings:
Number Of Servings:
24

 

 

 

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