"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot-Pineapple Cake Squares Recipe

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This recipe for Carrot-Pineapple Cake Squares, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Barton
Added: Sunday, October 19, 2008


Mix together in a large bowl:
3 eggs-beaten
2 c. sugar
1 c. salad oil
2 c. crushed pineapple (20 oz. can is o.k.)
2 c. shredded carrots

Stir together:
3 c. flour
1 t. cinnamon
1 t. salt
1 t. soda

Add flour mixture to wet ingredients in large bowl.

2 t. vanilla
3/4 c. chopped nuts (optional)

Mix all together. Bake in dripper pan for cake-size pieces, 2 loaf tins for bread-slice pieces, or in large sheet pan for party square. Bake 50 min to 1 hour and 15 min. (depending on pans used) at 325.

Cream Cheese Frosting:
1-8oz. pkg. cream cheese (room temperature)
1 cube (1/2 cup) margarine (room temperature)
1 t. vanilla

Mix in enough powdered sugar to make fluffy but firm frosting (about 1 lb..) Sprinkle with chopped nuts (optional).




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