"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Pineapple & Carrot Cake Recipe

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This recipe for Zucchini Pineapple & Carrot Cake, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Chrzanowski
Added: Wednesday, September 23, 2009


4 eggs, beaten
2 cups ground raw carrots
1/2 cup shredded zucchini
1/2 cup crushed pineapple, drained-reserve juice
1/2 cup pineapple juice
2 cups sugar
1 cup chopped nuts
1 cup shortening
2 1/2 cups cake flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon

Beat sugar and shortening until fluffy. Add eggs and mix.
Slowly add dry premixed dry ingredients and beat.
Add carrots, zucchini, nuts and pineapple.
Bake in 9"x13" greased pan. 350 for 40 minutes.

FROSTING: Combine 8 oz cream cheese, 1/2 cup butter, 1 pound powdered sugar and 1/4 cup drained crushed pineapple




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