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Pineapple Carrot Cake Recipe

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

Marthalou Thompson
Added: Saturday, September 20, 2008


2 c. flour
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 t. cinnamon
2 c. sugar
3/4 c. vegetable oil
4 eggs
2 c. grated carrots
8 oz. crushed pineapple, drained
1/2 raisins
1/2 c. pecans

1 stick butter
8 oz. cream cheese
1 t. vanilla
1 lb. powdered sugar

Chop nuts and raisins together in food processor (keeps raisins from sinking to bottom of cake). Cream together sugar and oil. Add eggs, one at a time. Sift dry ingredients and add to first mixture. Mix well. Stir in carrots, pineapple, raisins and nuts. Bake 40 minutes at 350 in greased 9 x 13 pan. Cool. Mix together frosting until smooth and fluffy. Ice cake. Store in refrigerator.

Personal Notes:
Personal Notes:
Cake can be baked in 3 8-in. pans or 2 9-in. pans. Make 1 1/2 recipe of frosting for layer cakes.




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