| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Cake |
24 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 1/4 |
c |
Sugar |
| 3/4 |
c |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Eggs |
| 1 3/4 |
c |
Shredded carrots |
| 1 |
cn |
(8-oz) juice packed crusbed pineapple |
| 1 |
c |
Chopped nuts |
| 1 |
pk |
(6-oz) Nestle Toll House semi-sweet chocolate morsels |
|
|
Confectioners'sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder,
baking soda, cinnamon, salt and nutmeg; set aside. In large bowl, combine
sugar, vegetable oil, vanilla extract and eggs; beat until well blended.
Gradually beat in flour mixture. Stir in carrots, pineapple, nuts and
Nestle Toll House semi-sweet chocolate morsels. Pour into greased and
floured 13x9-inch baking pan. Bake at 350 degrees for 45-50 minutes. Cool
completely on wire rack. Sprinkle with confectioners' sugar. Cut into
2-inch squares. Makes 2 dozen 2-inch squares.
From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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