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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

Carrot Cake with Pineapple Recipe

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This recipe for Carrot Cake with Pineapple is from Church of the Holy Cross, 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 eggs, beaten
2 cups sugar
1 - 1/3 cups oil
3 cups flour
1 tsp. salt
2 tsp. vanilla
2 tsp. baking soda
2 tsp. cinnamon
2 cups grated carrots
1 cup walnuts or pecans
1 cups raisins, (optional)
1 cup crushed pineapple, drained
Directions:
Directions:
Blend sugar eggs and oil. Sift together flour, baking soda and cinnamon. Stir in with four mixture with grated carrots, chopped nuts, pineapple and vanilla.
Pour into a 10 inch tube pan or bundt pan or a 13 x 9 x 2 inch pan.
Bake at 350º F for 40 minutes to 1 hour.
Cool cake and serve with cream cheese frosting or whipped cream.
Personal Notes:
Personal Notes:
From Joshua 24:15
Choose you this day whom you will serve: but as for me and my house, we will serve the Lord.

 

 

 

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