Carol Ann’s Carrot Cake with Pineapple

From Grandma’s Favorites envelope, a carrot cake recipe that my mom loved so much, it was named just for her. I have to confess that I did not like this cake when I was a kid–I was not a pineapple lover until at least my 30s.

Carol Ann’s Carrot Cake with Pineapple

1 1/2 C Wesson Oil
2 C sugar
3 eggs
2 C grated carrots
1 C crushed pineapple
2 1/2 C flour
1 C chopped nuts
1 t baking soda
1/2 t salt
1 t cinnamon
1 t vanilla

Cream oil, sugar & eggs. add pineapple drained and carrots. Mix well, sift flour, soda, salt and cinnamon together & add vanilla, beat well. Add flour to make a cake like batter. Coconut can be added. Raisins can be added. Cook at 350° for 50-55 min.

Iceing

1 box iceing sugar
1 stick margarine
1 3 oz. Phil. cream cheese
1 t vanilla

Enough milk or cream to make right consistency to spread.

Hah, the coconut and raisins are surprise ingredients–I remember this cake being very moist and having a lot of ‘stuff’ in it, which is why as a finicky kid, I didn’t like it too much. But now, this sounds pretty good! I don’t know what ‘iceing (sp) sugar’ is though, maybe confectioner’s sugar?