Sift together flour, cinnamon, baking soda and salt.
Mix sugar and oil.
Add carrots, pineapple, vanilla and eggs plus egg whites. Mix well.
Pour into 2 greased 8 1/2 x 4 1/2 x 2-inch loaf pans. Bake at 325\u00b0 for 50 to 60 minutes.
(This recipe is from Washington State Heart Association.)
or for a loaf, line a large loaf tin.
In a
large bowl. Add the carrot, pineapple, eggs, oil and vanilla and
Mix together by hand all ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 325\u00b0 for 1 hour.
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed. Pour into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350\u00b0 oven about 45 minutes.
Cool completely before frosting.
ntil thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract
In large mixing bowl stir together all dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer for 2 minutes.
Bake at 350\u00b0 for 35 minutes or until done.
Sift together into large mixing bowl the flour, sugar, baking powder, soda, cinnamon and salt.
Add oil, eggs, carrot, pineapple (with syrup) and vanilla.
Mix until moistened; beat 2 minutes at medium speed on electric mixer.
Bake in greased and lightly floured 9 x 9 x 2-inch pan in 350\u00b0 oven about 35 minutes or until done.
Cool 10 minutes.
Remove from pan.
Cool.
Frost with a cream cheese frosting.
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
Yield: one 9-inch square, or four 3\" x 6\" mini-loaves.
Mix all ingredients well.
Bake 1 hour at 350\u00b0 in two loaf pans lined with waxed paper or foil.
x 5-inch loaf pans, or mini loaf pans.
In
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well.
Add flour mixture; stir just till combined.
Stir in walnuts.
Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
Cool 10 minute on wire rack.
Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.
wo, 8 1/2x4-inch loaf pans with cooking spray. Beat
Preheat oven to 350\u00b0.
Grease and lightly flour an 8 1/2 x 4-inch loaf pan.
Combine the eggs, oil, carrot, pineapple, vanilla, sugar and cereal in a large bowl.
Let stand 10 minutes.
In a bowl, combine the dry ingredients.
In a mixing bowl, beat the eggs, sugar and oil.
Add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened.
Fold in nuts. Pour into two greased loaf pans.
and salt.
Drain crushed pineapple reserve the drained juice.
No sugar added.
Preheat oven to 350\u00b0.
Beat butter until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter in greased 12 x 8-inch baking dish.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool.
Frost.
Cream together oil, sugar and eggs. Add crushed pineapple. Mix together flour, cinnamon, baking soda and salt. Add to pineapple mixture. Next add shredded carrots and nuts. Bake in 2 large or 4 small loaf pans in 325\u00b0 oven for about 50 minutes.
Preheat oven to 350\u00b0.
Beat butter in a large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter evenly into a greased 12 x 8-inch baking dish.
Bake 30 minutes or until a wooden toothpick inserted in center comes out clean.
Cool completely on a wire rack.
Prepare icing; spread over cooled cake.
Sprinkle with pecans, if desired.