"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 cup butter
1 cup sugar
1 cup light brown sugar, packed
3 eggs
2 tsp. vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup walnuts, chopped

Directions:
Directions:
Preheat oven to 350. Grease and flour a 9 inch round pan or a bundt pan.
Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
In large bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Then stir in vanilla. Beat in flour mixture, mixing just until incorporated. Stir in carrots, pineapple and nuts.
Pour batter into prepared pan. Bake for 1 hour 15 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool.

If this cake should last a week at your house, you can slice it like a bread then and spread with butter.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is the BEST. Could be frosted with cream cheese frosting but does not need it. Good with Vanilla ice cream.

 

 

 

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