Story submitted by Lynn Katz Danzig.
The Story Behind the Recipe:
I've used this recipe so many times, the page is covered with food stains. My mother had it in a cookbook from Pittsfield, MA.
Recipe:
Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 can (8 oz.) crushed pineapple
1 1/2 cups oil
3 eggs
2 cups granulated sugar
2 cups finely shredded peeled carrots
confectioners sugar
Instructions:
Stir together flour, salt, soda, and cinnamon; set aside. Puree pineapple with the syrup in blender.
Pour into large bowl of electric mixer and add oil, eggs, and granulated sugar and beat well.
Beat in carrots. Beat in flour mixture thoroughly.
Pour into greased, floured 13 x 9 x 2 inch pan and bake in preheated 350 degree oven about 45 minutes. Cool in pan.
Sprinkle with confectioners' sugar and cut in squares.
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 can (8 oz.) crushed pineapple
1 1/2 cups oil
3 eggs
2 cups granulated sugar
2 cups finely shredded peeled carrots
confectioners sugar
Instructions:
Stir together flour, salt, soda, and cinnamon; set aside. Puree pineapple with the syrup in blender.
Pour into large bowl of electric mixer and add oil, eggs, and granulated sugar and beat well.
Beat in carrots. Beat in flour mixture thoroughly.
Pour into greased, floured 13 x 9 x 2 inch pan and bake in preheated 350 degree oven about 45 minutes. Cool in pan.
Sprinkle with confectioners' sugar and cut in squares.