"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Stehman
Added: Friday, June 13, 2008


2 c. sifted flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 3/4 c. sugar

1 c. oil
3 eggs
1 tsp. vanilla
2 c. shredded carrots
1 c. flaked coconut
1 - 8 1/4 oz. can of crushed pineapple

Cream Cheese Frosting
1 - 3 oz. pkg. softened cream cheese
1/4 c. softened butter
2 c. sifted 10x sugar
1/2 tsp. vanilla
2 tsp. milk if needed

Grease and flour a 13 x 9 baking dish.

Sift four, baking soda, baking powder, salt, and cinnamon into a large mixing bowl. Make a well in the center and add in order: sugar, oil, eggs, vanilla. Stir with a wooden spoon until smooth.

Stir in carrots, coconut, and pineapple until well blended. Pour batter into baking dish and bake at 350 for 45 minutes or until center of cake springs back when lightly pressed (Center of cake will sink slightly.). Cool completely, frost, and store in the refrigerator.
(One cup of crushed walnuts can be added with the pineapple, coconut, and carrots if desired.)

Beat softened cream cheese with the butter adding the 10x sugar gradually. Add vanilla. Add milk if a smoother consistency is needed. Frost when cake has cooled completely. Store in the refrigerator.




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