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Carrot-Pineapple Cake Recipe

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

Contributor:  
Contributor:  
Laurie Votrain
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
1 cup vegetable oil
3 eggs
1 1/2 cups shredded raw carrots
3/4 cups crushed pineapple and juice
1 1/2 tsp vanilla

CREAM CHEESE ICING:
5 oz. cream cheese
6 tbsp. butter or margarine
1 1/2 tsp vanilla
dash of salt
3 3/4 cups sifted powdered sugar

Directions:
Directions:
In a large mixing bowl, stir together dry ingredients. Add oil, eggs, carrots, pineapple, and vanilla. Beat with electric mixer 2-3 minutes at medium speed. Pour batter into greased 9X13 pan. Bake at 350 for 40 minutes or until toothpick comes out clean.

Icing: Beat cream cheese and butter with electric mixer until fluffy. Add in vanilla and salt. Gradually add powdered sugar. Beat well

Personal Notes:
Personal Notes:
This recipe is from Tom's maternal grandmother, Alice Mueller, for whom we named Alice.

 

 

 

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