"Hunger is the best sauce in the world."--Cervantes

Carrot Pineapple Cake & Frosting Recipe

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This recipe for Carrot Pineapple Cake & Frosting, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobby Jo Ertel
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 1/2 cup Salad Oil
3 eggs
2 cups sugar
2 1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup nuts
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup coconut

Frosting
1 1/2 cups sugar
1/4 pound margarine
3/4 cup buttermilk
1 tsp. soda
2 tbsp. white Karo syrup
2 tsp. vanilla

Directions:
Directions:
Heat oven to 350

Cake
Place oil, eggs & sugar in large bowl and beat well. Sift flour, soda, salt & cinnamon together and add to oil mixture, beat well. Add vanilla, nuts, carrots, pineapple & coconut. Baked in greased 13 x 9 pan for 40 to 50 minutes.

Frosting
Mix ingredients in large saucepan. Cook 6-8 minutes after begins to boil. Pour over cake while still hot.

Personal Notes:
Personal Notes:
This makes the most moist cake, and it stays moist for several days. Frosting soaks into cake so it is like an un-iced cake.

 

 

 

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