Tuesday, June 23, 2009

Carrot-Pineapple Cake

This Better Homes gem of a cookbook is from 1966. I'm just not sure about Carrots and Pineapple together. The description reads 'A moist, flavorful cake with a delicious, rich frosting.' Hmm...

Sift together into large mixing bowl 1 1/2 cups sifted all-purpose flour, 1 cup sugar, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. cinnamon, and 1/2 tsp. salt. Add 2/3 cup salad oil, 2 eggs, 1 cup finely shredded carrots, 1/2 cup crushed pineapple with syrup, and 1 tsp. vanilla. Mix till all ingredients are moistened; beat 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 9x9x2 inch pan in moderate oven (350) about 35 minutes or till done. Cool.

Frost with Cream Cheese Frosting: Cream together one 3-oz. package cream cheese and a tablespoon butter or margarine; beat in 1 tsp. vanilla and dash salt. Gradually add 2 1/2 cups sifted confectioners' sugar, blending well. Stir in 1/2 cup chopped pecans.

My friend Sarah asked her friend for the Carrot Cake Cookies recipe - these are the sandwich style ones. They are from Martha Stewart's site, and these look wonderful:


I'm off for a Battle of the Bands tonight and a few days in New York. That sounds so cool, but in reality, its a scheduling and clothing challenge. It will still be fun. I've been to NY exactly one time, in 2000 with my mother and sister for a weekend. I saw Annie Get Your Gun with Bernadette Peters and the dark haired guy from Dukes of Hazzard. It was fabulous. No time this trip for shows, but I may squeeze in a trip to the Strand for some cookbooks...

Have a great week!

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