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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.

Lydia Brown
Added: Sunday, March 30, 2008


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

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:
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