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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake is from Grandma (Velma) Davis' Favorite Recipes, 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:  
1 - 8 1/4 oz. can crushed pineapple(drained),
2 cups sifted flour,
1 cup chopped walnuts,
2 tsp. baking soda,
1 tsp. baking powder,
1 tsp. salt,
1 tsp cinnamon,
1 3/4 cup sugar,
1 cup vegetable oil,
3 eggs,
1 tsp. vanilla,
2 cups shredded carrots,
1 cup coconut
Directions:
Directions:
Grease a 9 in. by 13in. baking pan. Dust lightly with flour. Mix sifted flour, baking soda, baking powder, salt and cinnamon in a large bowl. Make a well in the center and add, in order, sugar, oil eggs, and vanilla. Beat with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well blended. Pour into prepared pan and bake in 350 º oven for 45 min. or until center springs back when lightly touched with finger tip.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
abt 1 hr.

 

 

 

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