"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 The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Gatlin
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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