"The belly rules the mind."--Spanish Proverb

Carrot-Pineapple Cake Recipe

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

Contributor:  
Contributor:  
Leola White
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. flour
1 tsp. cinnamon
2 tsp. soda
1/2 tsp. salt
3 eggs
1 c. walnuts (opt.)
2 c. sugar
1 c. oil
2 tsp. vanilla
1 c. crushed pineapple drained
2 c. grated raw carrots
1 c. Angel Flake coconut
FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine
2 to 3 c. unsifted powdered sugar
Few drops almond extract

Directions:
Directions:
Preheat oven to 300. Sift flour, cinnamon, baking soda and salt. Set aside. Beat the eggs, then continue beating as you add the sugar, oil and vanilla. Add the flour mixture and blend; then add pineapple, carrots and coconut, blending after each addition. Pour mixture into ungreased 9X13-inch pan. Bake for 45 to 55 minutes. Cool on rack, then frost.
FROSTING:
Blend softened cream cheese with margarine. Gradually beat in powdered sugar. Add almond extract

 

 

 

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