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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake is from Mama, Teresa, and Linda's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
1 1/2 cup Crisco oil
2 cups sugar
4 eggs
2 cups grated carrots
1 small can crushed pineapple
1/2 cup chopped nuts
2 tsp vanilla extract
Directions:
Directions:
Sift dry ingredients together; blend in oil, sugar and eggs. Beat until well blended. Mix in carrots, pineapple, nuts and vanilla. Pour into two greased and floured 9-inch pans or one 13x9x2 inch pan. Bake at 350º for 35 to 40 minutes. cool layers for 10 minutes in pans. Remove to racks; cool thoroughly.

Filling:

Two 8-oz packages cream cheese
2 tsp. vanilla
1/2 cup butter
1 box powdered sugar ( You may need a little more)
1 1/2 cups chopped pecans
Pecans - finely chopped

Mix cheese, vanilla, butter and powdered sugar. Add pecans; mix well. Spread between layers and top and sides. Sprinkle finely chopped pecans on top and sides of cake.

This makes a lot of icing but you can freeze leftovers for later use.
Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Cake is very moist and freezes well. Everyone loves it.

 

 

 

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