"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Polynesian Carrot Cake Recipe

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This recipe for Polynesian Carrot Cake, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Fair
Added: Friday, July 4, 2008


1 1/2 cups corn oil
3 eggs
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1 bag coconut (save 1/4 for frosting)
2 cups sugar
2 cups flour
2 cups shredded carrots
1 cup chopped walnuts
1 small can crushed pineapple (drained)

Put oil, sugar, and eggs in large bowl and beat well. Combine all other ingredients with sugar mixture. Mix with wooden spoon. Do not use mixer. Pour into 9x13-inch greased and floured pan. Bake at 350 degrees for approximately 50 minutes. Cool well. Then frost.


Cook 1 cup milk and 5 tablespoons flour until thickened. Let cool completely. Blend 1/2 cup shortening, 2 teaspoons vanilla, 2 1/2 cups powdered sugar, and 1/2 cup butter and beat into cooled flour mixture. Beat until smooth and fluffy. Frost cake and add remaining coconut over frosting. Keep cake refrigerated.

Personal Notes:
Personal Notes:
This is a very large cake -- excellent as a party dessert. It was given to me by a friend who eventually opened her own restaurant.




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