"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Thursday, August 12, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 325.

Directions:
Directions:
BEAT TOGETHER IN MIXER:
3 eggs
3/4 c. oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla

COMBINE (in separate bowl):
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

ADD THIS FLOUR MIXTURE AND MIX WELL.

ADD:
8 oz. crushed pineapple, drained
2 c. shredded carrots
1 c. coconut (optional)

POUR INTO A 9in. x 13in. CAKE PAN. BAKE FOR 40 MIN. FROST THE NEXT DAY WHEN COOL.

Frosting

COMBINE IN MIXER:
8 oz. cream cheese
1/2 c. soft butter or margarine
1 tsp. orange juice
1 tsp. vanilla
2 to 3 c. powdered sugar

 

 

 

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