"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Pineapple Loaf Recipe

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This recipe for Carrot Pineapple Loaf, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Opal Dupps
Added: Tuesday, January 20, 2009


Carrot Pineapple Loaf
2 cups sugar
3 eggs, well beaten
1 cup oil
1 8 ounce can crushed pineapple reserving 2 Tbsp. of juice for glaze
1 tsp. vanilla
3 cups sifted all purpose flour
1 tsp. soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chopped nuts

1 cup powdered sugar
2 Tbsp. pineapple juice

Preheat oven to 350

Add well beaten eggs and oil to sugar and mix until light and fluffy.

Add pineapple and vanilla.

Add dry ingredients.

Add carrots and chopped nuts.

Bake in two greased and floured 9"x5"x3" pans.

Bake for 1 hour or until done. Remove from pans, cool slightly and glaze.




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