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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Carrot-Pineapple Cake Recipe

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This recipe for Carrot-Pineapple Cake is from The Brown Family Cookbook, 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:  
CAKE:
2 c. flour
1 tsp. cinnamon
2 tsp. soda
1/2 tsp. salt
3 eggs
1 c. walnuts (opt.)
2 c. sugar
1 c. oil
2 tsp. vanilla
1 c. crushed pineapple drained
2 c. grated raw carrots
1 c. Angel Flake coconut
FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine
2 to 3 c. unsifted powdered sugar
Few drops almond extract
Directions:
Directions:
Preheat oven to 300º. Sift flour, cinnamon, baking soda and salt. Set aside. Beat the eggs, then continue beating as you add the sugar, oil and vanilla. Add the flour mixture and blend; then add pineapple, carrots and coconut, blending after each addition. Pour mixture into ungreased 9X13-inch pan. Bake for 45 to 55 minutes. Cool on rack, then frost.
FROSTING:
Blend softened cream cheese with margarine. Gradually beat in powdered sugar. Add almond extract

 

 

 

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