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This recipe for CARROT-ZUCCHINI CAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, July 20, 2006


3 c flour
1 c sugar
1 1/2 c chopped walnuts
1 1/2 tsp cinnamon
1 tsp, each, baking powder and baking soda
1/2 tsp salt
2 c (8oz) crushed pineapple
1 c each, coarsely shredded carrots and zucchini
1 c salad oil
4 eggs
2 tsp vanilla

1 c powdered sugar
2 tbsp reserved pineapple juice

Mix flour, sugar, nuts, cinnamon, baking powder, soda, and
salt. Drain pineapple; reserve juice for glaze. Beat pineapple,
carrots, zucchini, oil, eggs and vanilla; add to flour mixture,
stirring until evenly moistened. Spoon batter into a well-
greased 10 or 12 c plain or decorative tube pan.

Bake in a 350 oven until a wooden skewer inserted in center
comes out clean, about 1 hour. Cool 15 minutes in pan.
Loosen edges; invert from pan; let cool. Drizzle
with glaze.

Glaze. Mix sugar and pineapple juice until smoothly blended.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
So good, make two at a time and freeze one. Great for drop in




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