"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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