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Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake, by , is from Bridget's Eat to Live, Live to Eat Favorites, 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!

Debbie Kosa


1-1/2 cups flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup oil
1 cup shredded carrots
1/2 cup crushed pineapple (with syrup)
1 tsp. vanilla

3 oz. cream cheese
4 tbsp. butter
2 tsp. vanilla
2-1/2 powdered sugar
dash of salt
1/2 cup pecans (chopped)

Mix cake ingredients together thoroughly. Bake in 9 x 9 x 2 greased and floured cake pan 350 for 35 minutes. Cool. Mix icing put on cool cake and sprinkle chopped pecans on top.




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