"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake, by , is from The Ryan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ryan

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
a cup sugar
1 tsp baking powder
2 tsp. soda
1 tsp. cinnamon
1 tsp. salt.
⅔ cup salad oil
2 eggs
1 cup finely shredded carrot
cup crushed pineapple (with syrup) and 1 tsp. vanilla

1 cup chopped nuts (optional)

Directions:
Directions:
Sift together the flour, sugar, baking powder, soda, cinnamon, and salt. Add the salad oil, 2 eggs, shredded carrot, pineapple and vanilla . Mix until all ingredients are moistened. Beat 2 minutes at medium speed using an electric mixer. Add in nuts now,(if using) and stir throughout the batter. Bake in greased and lightly floured pan (9 x9 x 2) at 350 degrees about 35 minutes or until done.

Icing: Mix together 1 8 oz. cream cheese and 1 box confectioners sugar and 1 tsp. vanilla. When the cake is cooled, ice with this mixture.

You may use regular round cake pans (2) instead of the above-mentioned one.

Number Of Servings:
Number Of Servings:
many
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This cake improves with time as it becomes more moist. It's a winner! Don't leave out the pineapple.

 

 

 

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