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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

Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake is from The Boettcher Family Cookbook Project, 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:  
2 C flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar
1 C melted butter
2 C grated carrots
1 large can crushed pineapple (drained)
1 C coconut
1 C nuts
Directions:
Directions:
Sift all dry ingredients; set aside
Mix eggs, sugar and butter. Add sifted ingredients and stir well. Add carrots, pineapple, coconut and nuts.
Bake in 9X13 or 2 /9 inch round pans. Bake at 350 for 30 min for round pans or 40 for 9X13.

Cool and frost with cream cheese icing.
Personal Notes:
Personal Notes:
Aunt patsy found this recipe and I agree with her and Uncle Randy that it is one of the best carrot cakes. It taste even better a couple of days later but usually does not last that long so if you want it to last a couple of days make the cake 2 days before and hide it.

 

 

 

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