"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple Carrot Cake, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Beat together: 3 eggs 1 6 oz. can frozen pineapple juice concentrate 1/4 C light molasses 1/2 C oil Combine: 2 1/4 C whole wheat flour 1 tsp. baking powder 1 tsp. salt 2 tsp. baking soda 1 T cinnamon Blend dry ingredients with liquids
Stir in: 2 C unsweetened coconut 2 C grated carrots 1 8 oz. can undrained crushed pineapple 1 C chopped almonds Bake in greased 9x13 pan at 250º for about 1 hour (could take up to 15 minutes longer). Cream Cheese Frosting 6 oz. cream cheese 1/2 C butter 1/2 C honey
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