"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Best Ever Carrot-Pineapple Cake Recipe

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

Christina Rippin
Added: Monday, June 19, 2006


2-3 carrots
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cooking oil
2 eggs
1 teaspoon vanilla
3/4 cup fresh pineapple cut into 1 inch pieces or 1/2 cup canned crushed pineapple

Cream Cheese Frosting:

2 1/2 cups powdered sugar
1 t. vanillla
dash of salt
1/2 cup pecans
1- 3 oz. package cream cheese, quartered
1/4 cup butter/margarine, cut into pieces

Insert shredding disk in food processor. Shred carrots to make 1 cup. Set aside. Place steel blade in work bowl, add fresh pineapple. Process with on/off turns till finely chopped, measure 1/2 cup pineapple. Set aside.
Rinse work bowl, dry. Reinsert steel blade. Add flour, sugar, baking powder, soda, cinnamon, and salt; process 3 or 4 on/off turns. Add 1 cup carrots, 1/2 cup fresh or canned pineapple, oil, eggs, and vanilla. Process with on/off turns till all is moistened, scraping bowl as needed; let machine run 20 seconds more. Pour batter in greased and lightly floured 9x9x2-inch baking pan. Bake in 350 oven 35 minutes. Cool.

Cream Cheese Frosting

Place steel blade in work bowl. Add the powdered sugar, cream cheese, quartered; butter or margarine, cut into pieces; vanilla; and salt. Process till smooth and creamy, scraping bowl as needed. [If mixture is too stiff, add 1 teasoon milk and process till smooth.] Add the pecans; process with on/off turns until nuts are coarsely chopped. Spread over cooled cake.

Personal Notes:
Personal Notes:
Tried and True! I'm always asked to bring this to our gatherings!




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