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Pineapple Carrot Cake Recipe

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

Contributor:  
Contributor:  
Kim Green
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. ground Cinnamon
1 tsp. salt
1 1/2 cups vegetable oil
4 eggs
2 - 6 oz jars carrot baby food
8 oz. can crushed pineapple - drained
1/2 cup chopped walnuts
Frosting:
8 oz. softened cream cheese
1/2 cup butter
1 tsp. vanilla
3 3/4 cups confectioners sugar

Directions:
Directions:
In mixing bowl, combine dry ingredients. Add oil, eggs and baby food on low speed until well blended. Stir in pineapple and nuts.
Use 2- 9 inch round cake pans or 9x13 inch oblong pan. Bake 350 for 35-40 minutes or till toothpick comes out clean. Cool and spread with the following frosting.
Frosting:
Beat together cream cheese and butter until smooth. Add vanilla and sugar and beat until spreading consistency. Garnish with nuts.

 

 

 

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