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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake with Pineapple Recipe

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This recipe for Carrot Cake with Pineapple, by , is from Miller Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jo Ann Miller


3 eggs
2 cups sugar
1 cup veg. oil
1 (8oz) can crush pineapple and juice
2 cups grated carrots
1 tsp. vanilla
2 cups flour (plain)
2 tsp. baking powder
1 tsp. soda
2 tsp. allspice
2 tsp. cinnamon
1 cups chopped nuts
Cream Cheese Frosting:
8oz cream cheese
1 stick butter (soften)
1 cup powdered sugar & 1 tsp. vanilla

Pre-heat oven 325

Beat together eggs, sugar, oil pineapple with juice.
carrots, and vanilla. Sift together flour baking powder, soda, salt, cinnamon, and sugar and
allspice. Combine flour mixture with pineapple & juice.
Pour into 2- 8 or 9-inch floured pans.
Bake for 45 to 50 minutes or when a inserted toothpick comes out clean.
Cool cake on racks.

Cream together cream cheese, vanilla, soften butter. Add Sift powdered sugar beat until smooth
icing cooled cake, top with nuts and put into refrigerator.




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