"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Johnson
Added: Saturday, May 9, 2009


2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 3/4 cups sugar
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 small can crushed pineapple, drained

3 oz pkg cream cheese, softened
1/4 cup margarine
2 cups powdered sugar
1 tsp vanilla
about 2 tsp milk

CAKE: sift flour, soda, baking powder, salt and cinnamon. In separate large bowl, combine sugar, eggs, oil and vanilla, and beat until smooth. Stir in dry ingredients. Then stir in carrots, coconut, nuts and pineapple until well blended. Pour into a greased 9X13 pan (or 2 layer pans). Bake at 350 for 45 minutes or until top springs back when lightly touched. Cool.

FROSTING: combine cream cheese and margarine. Beat in powdered sugar and vanilla. Add enough milk to make the right consistency for spreading. Makes 1 9X13 cake or 1 two-layer cake.




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