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Pineapple-Carrot Cake Recipe

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

Aunt Myrtle Kinney
Added: Friday, January 23, 2009


3 eggs
1 1/2 C salad oil
2 C sugar
2 C grated raw carrots
1 sm can crushed pineapple
2 tsp vanilla
1 C chopped nuts
3 C flour
1 tsp salt
1 tsp soda
1 tsp baking powder
2 T cinnamon

In a very large mixing bowl, mix together eggs, oil and sugar. Stir in carrots, pineapple (juice & all), vanilla & nuts.

Sift together flour, salt, baking powder, soda & cinnamon. Stir into carrot mixture, blending thoroughly.

Turn into an ungreased 10 inch tube pan and bake at 350 degrees for 1 hour & 15 minutes or until cake springs back when touched lightly. You can also bake in 2 loaf pans at 350 degrees for about 45 minutes. Very good when frosted with Cream Cheese Frosting




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