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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pineapple-Carrot Cake Recipe

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This recipe for Pineapple-Carrot Cake is from Herring Heritage 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:  
3 eggs
1 1/2 C salad oil
2 C sugar
2 C grated raw carrots
1 sm can crushed pineapple
2 tsp vanilla
1 C chopped nuts
3 C flour
1 tsp salt
1 tsp soda
1 tsp baking powder
2 T cinnamon
Directions:
Directions:
In a very large mixing bowl, mix together eggs, oil and sugar. Stir in carrots, pineapple (juice & all), vanilla & nuts.

Sift together flour, salt, baking powder, soda & cinnamon. Stir into carrot mixture, blending thoroughly.

Turn into an ungreased 10 inch tube pan and bake at 350 degrees for 1 hour & 15 minutes or until cake springs back when touched lightly. You can also bake in 2 loaf pans at 350 degrees for about 45 minutes. Very good when frosted with Cream Cheese Frosting

 

 

 

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