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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Trella's Pineapple Carrot Cake Recipe

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This recipe for Trella's Pineapple Carrot Cake, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 3/4 cups sugar
1 cup vegetable oil
3 eggs
1 tsp. vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup coarsely chopped walnuts
8 1/4 oz. can crushed pineapple, drained

Cream Cheese Frosting:
3 oz. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp. vanilla extract
2 tsp. milk

Directions:
Directions:
Grease a 9x13x2-inch baking pan. Dust lightly with flour; tap out excess. Sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in order: sugar, oil, eggs and vanilla; beat with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well-blended; pour into prepared pan. Bake in a preheated 350 oven for 45 minutes or until center springs back when lightly pressed with fingertip. (Center will sink slightly.) Cool completely in pan on wire rack. Frosting: In a medium bowl, beat cream cheese with butter. Beat in powdered sugar and vanilla. Add milk, if necessary to make frosting to a spreading consistency. Spread on cool cake.

Personal Notes:
Personal Notes:
Mom found this recipe in the newspaper many years ago. It makes a very traditional carrot cake that is one of the best we have ever tasted. The cake is thick, dense and chocked full of fruits, veggies and nuts!

 

 

 

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