|by H.L. Cracknell|
Today's catering student, chef and manager require a far greater knowledge of international food and beverages than has been hitherto the case in ...
Tip: Try carrot pineapple cake for more results.
1 - 9 of 9 for zucchini carrot pineapple cake
Combine sugar, eggs and oil; beat well. Add carrots, zucchini, nuts and well drained pineapple and raisins; mix ... in pan. Combine and beat until creamy.
Beat eggs and ... Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine ... cool in pans for 10 minutes and turn out on racks until cold.
Sift dry ingredients ... mixing bowl. Add carrots, pineapple, oil, eggs ... 2 (9 inch) cake pans. Bake at ... Beat until smooth and spread on cooled cake.
Sift together the ... vanilla. Blend in carrots (or zucchini), walnuts, pineapple and coconut; mixing ... hour. When cool frost. Keep cake refrigerated.
Beat eggs and ... Stir in shredded zucchini, carrots, walnuts and pineapple. Then combine ... cool pans for 10 minutes and turn out on racks until cold.
Spray 2 baking ... until thick. Add pineapple juice and all ... between layers of cake. Mix whipped ... cheese. Blend well. Use for top of cake frosting.
Mix together. Bake at 375 degrees for 1 hour. Mix together until cream.
Combine all ingredients and beat until well mixed. Grease well and flour bundt pan. Bake at 350 degrees for 1 hour and 20 minutes.
Beat well with ... degrees in tube pan or 2 layers. Mix well and spread on cake. For zucchini bread, use the above recipe but substitute zucchini for carrots.
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