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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Pineapple & Carrot Cake Recipe

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This recipe for Zucchini Pineapple & Carrot Cake is from Down on the Farm with the Silverstrim Family, 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:  
4 eggs, beaten
2 cups ground raw carrots
1/2 cup shredded zucchini
1/2 cup crushed pineapple, drained-reserve juice
1/2 cup pineapple juice
2 cups sugar
1 cup chopped nuts
1 cup shortening
2 1/2 cups cake flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
Directions:
Directions:
Beat sugar and shortening until fluffy. Add eggs and mix.
Slowly add dry premixed dry ingredients and beat.
Add carrots, zucchini, nuts and pineapple.
Bake in 9"x13" greased pan. 350º for 40 minutes.

FROSTING: Combine 8 oz cream cheese, 1/2 cup butter, 1 pound powdered sugar and 1/4 cup drained crushed pineapple

 

 

 

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