Carrot Pineapple Cake


1 ½ cups all purpose flour

1 cup sugar

1 t. baking powder

1 t. baking soda

1 t. cinnamon

1 t. vanilla

½ t. salt

2/3 cup salad oil

2 eggs

1 cup grated carrot

½ cup crushed pineapple with syrup


1.  grate carrots

2.  mix dry ingredients in a large bowl

3.  add wet ingredients until all wet

4.  beat two minutes at medium speed

5.  bake in greased, lightly floured 9/9/2 pan @ 350 degrees for 35 minutes – I take it out when it pops back to the touch.


Cream Cheese Icing

4 oz. cream cheese

4 T. butter or margarine

½ to 1 cup icing sugar (I usually use the larger quantity of sugar)

a little milk (if necessary)


t = teaspoon

T – tablespoon


I double the receipt for a big crowd.  It can be made into a layer cake.


–recipe by Jean S.



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