carrot pineapple cake

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Ingredients

  • 1 1/4 cup(s) vegetable oil
  • 1 cup(s) brown sugar
  • 1 cup(s) sugar
  • 4 eggs
  • 1 cup(s) flour
  • 1 cup(s) whole wheat flour less 2 TBS
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) baking soda
  • 2 teaspoon(s) baking powde
  • 2 teaspoon(s) cinnamon
  • 3 cup(s) finely shredded carrots
  • 8 1/2 ounce(s) crushed pineapple
  • 1/2 cup(s) walnuts
  • lemon cream cheese frosting
  • 8 ounce(s) cream cheese
  • 1/4 cup(s) butter
  • 2 cup(s) confectioner sugar
  • 1 1/2 teaspoon(s) vanilla
  • 1 tablespoon(s) grated lemon peel

Preparation

  1. pour into 2 9in round cake pans greased and lightly floured until toothpick clean 350 for 35-40min

  2. can wrap unfrosted cake in airtight saran and freeze for 2-3 months
September 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

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