"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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.

Kim Green
Added: Tuesday, May 16, 2006


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
8 oz. softened cream cheese
1/2 cup butter
1 tsp. vanilla
3 3/4 cups confectioners sugar

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.
Beat together cream cheese and butter until smooth. Add vanilla and sugar and beat until spreading consistency. Garnish with nuts.




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