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Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Estabrook
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. suagar
2 tsp.vanilla
2 c.flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 c. oil
1 c. coconut flakes
2 c. shredded or finely chopped carrots
1 c. crushed pineapple, partially drained
1 c. chopped nuts

Directions:
Directions:
Beat eggs; gradually add sugar and vanilla while beating. Mix together flour, soda, salt, and cinnamon. Add to egg mixture. Add oil. Fold in coconut, carrots, pineapple, and walnuts. Pour into greased 9x13 pan. Bake at 350 for 45-60 minutes.

Personal Notes:
Personal Notes:
I added two small jars of baby food carrots and substituted 1/3 c. of butter flavored Crisco and a bit of water for all the oil. I also added about 1/2 to 3/4 c. of raisins. The cake came out really moist and I think it would've been greasy with all that oil. Top with cream cheese frosting if you prefer.

 

 

 

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