"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Carrot Cake Recipe

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

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour, sifted
2 tsp soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
1 cup crushed pineapple, undrained
2 cups finely grated carrots, about 4 medium
1 1/2 cups chopped pecans

Directions:
Directions:
Sift dry ingredients together. Blend together sugar and oil. Add eggs and beat well. Add undrained pineapple and grated carrots. Gradually add flour and then pecans, mixing well. Bake in a greased and floured pan (9"x10") in a preheated 350 oven for 1 hour or until a wooden pick inserted in the center comes out clean.


Pineapple Glaze
Combine 1 1/2 cups of powdered sugar with 3 tbsp of pineapple juice to make a mixture that is fairly thin. Add crushed pineapple and chopped pecans to taste if desired.

Number Of Servings:
Number Of Servings:
10

 

 

 

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