| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Pineapple; crushed (20 oz) |
| 1 |
c |
Margarine |
| 1 |
c |
Brown sugar; packed |
| 1 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 4 |
c |
Carrots; shredded |
| 1 |
c |
Raisins |
| 2 |
ts |
Vanilla extract |
| 3 |
c |
All purpose flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Drain pineapple well. Cream margarine and sugars until light and fluffy.
Beat in eggs. Beat in pineapple, carrots, raisins and vanilla extract.
Combine remaining ingredients. Gradually, beat into pineapple mixture until
well blended. Pour into 4 greased and floured mini loaf pans ( 5 3/4 x 3")
or a 13 x 9" baking pan. Bake in a 350 degree oven for 40 minutes (50 to 60
minutes with larger loaf) or until toothpick inserted comes out clean.
Cool, completely. Spread with Silk Frosting, if desired.
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