"The belly rules the mind."--Spanish Proverb

Hawaiian Pineapple Carrot Cake Recipe

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This recipe for Hawaiian Pineapple Carrot Cake, by , is from The Temecula International Academy Cookbook Project, 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!

Elizabeth Moore


1 (1-lb, 4oz) can crushed pineapple
3/4 cup oil
1 1/3 cup sugar
1 tsp vanilla
3 large eggs
2 1/2 cup sifted all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
2 cups finely shredded carrots (6 med. carrots)
1 cup coconut flakes

Drain pineapple well. Reserve 1/4 C fruit for Lemon Mace Icing. Beat oil, sugar and vanilla together.
Beat eggs, one at a time, beat well after each addition.

Re-sift flour with salt, baking powder, soda, and spices. Stir into mixture alternately with carrot and coconut.
Fold in drained pineapple. Turn into greased and floured 9" tube pan.

Bake below oven center at 350 for 45-50 min.

Cool in pan and when cool frost with lemon Icing.


Cream 2 T soft butter, 1 1/2 sifted powdered sugar, 1 tsp grated lemon peel and 1/4 tsp mace
Stir in reserved 1/4 C well-drained pineapple.




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