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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake is from Mad Marshian 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. all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 3/4 c. white sugar
1 c. vegetable oil
3 eggs
1 tsp. vanilla extract
2 c. shredded carrots
1 c. flaked coconut
1 (8 oz.) can crushed pineapple, well drained
1 c. walnuts

Icing:
1 pkg. cream cheese
1/4 c. softened butter
2 c. confectioners sugar (powdered)
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 9 x 13 in. pan. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix well with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into pan. Bake for about 45 minutes. DON'T PANIC the center will sink a little. Allow to cool.

Frosting:
Cream butter and cream cheese until smooth. Add the confectioner sugar and beat until it creams. Frost cake.
Personal Notes:
Personal Notes:
Contributed by my sister, Linda Barnes.

 

 

 

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