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Pineapple Carrot Cake Recipe

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

Patsy Gatlin
Added: Tuesday, October 20, 2009


2 C flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar
1 C melted butter
2 C grated carrots
1 large can crushed pineapple (drained)
1 C coconut
1 C nuts

Sift all dry ingredients; set aside
Mix eggs, sugar and butter. Add sifted ingredients and stir well. Add carrots, pineapple, coconut and nuts.
Bake in 9X13 or 2 /9 inch round pans. Bake at 350 for 30 min for round pans or 40 for 9X13.

Cool and frost with cream cheese icing.

Personal Notes:
Personal Notes:
Aunt patsy found this recipe and I agree with her and Uncle Randy that it is one of the best carrot cakes. It taste even better a couple of days later but usually does not last that long so if you want it to last a couple of days make the cake 2 days before and hide it.




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