Carrot-Pineapple Muffins

 Categories: Breads, Fruits, Vegetables
   Yield: 12 muffins

   2 c  Baking and Pancake Mix
   ½ c  Dark Brown Sugar, packed
   ½ c  Nuts, chopped
   1 ts Cinnamon, ground
   1    Egg, beaten
   1 c  Carrot-pineapple Pulp,mixed*
   ⅓ c  Milk
   2 tb Vegetable Oil
   1 ts Coconut Extract (optional)

  Grease bottoms of 12 medium muffin cups line with paper baking cups.  In
  a large bowl combine baking mix, brown sugar, nuts, and cinnamon.  Set
  aside.  In a medium sized bowl, mix egg, carrot-pineapple pulp, milk, oil,
  and, if desired, coconut extract.  Add to dry ingredients, stirring just
  until moistened.  Divide batter evenly among 12 muffin cups.

  Bake in preheated 400°F oven for 20 to 22 minutes, or until golden

  Makes 12 muffins.

  *From Pineapple Carrot Refresher recipe.

  HomeTrends Juice Extracitor Stock #HA3170

----- Recipe via :) Meal-Master (tm) v8.01

      Title: Earlene Sharp's Carrot Cake
 Categories: Cakes
      Yield: 1 cake

------------------------CARROT CAKE-----------------------------
     1½ c  Corn oil
     1¾ c  Sugar
      3    Eggs
      2 c  Flour
      2 ts Baking soda
      1 ts Salt
     2½ ts Cinnamon
     1½ ts Vanilla
      2 c  Peeled & grated Carrots
      1 c  Walnuts
      ½ c  Flaked coconut
      8 oz Drained pineapple

---------------------CREAM CHEESE ICING--------------------------
     16 oz Cream cheese
     1½ c  Confectioners sugar
      1 ts Vanilla

  Beat together oil, sugar, and eggs until well-combined.  In a separate
  bowl, sift together flour, baking soda, salt and cinnamon; add to
  sugar and egg mixture.  Stir in vanilla, mixing well.  Add carrots,
  walnuts, coconut and pineapple.  Mix until well-blended.

  Pour batter into a greased and floured 9 or 10 inch bundt pan.  Bake
  at 350°F for about an hour.  Cool on cake rack; remove pan.
  Cover with cream cheese icing and garnish with grated carrots and

  ICING: Cream together 2 (8 oz) packages of cream cheese with 1½ cups
  confectioners sugar and 1 teaspoon vanilla.

  Source: The Memphis Commercial Appeal

----- Recipe via :) Meal-Master (tm) v8.01

      Title: Golden Carrot-Lemon Squares
 Categories: Dessert, Vegetable, Sthrn/livng
      Yield: 5 dozen

      1 c  Margarine; melted
     1¼ c  Sugar
      4    Eggs
      1 c  Carrots; cooked, mashed
      2 c  Flour, all-purpose
      1 ts Baking powder
     1½ ts Vanilla extract
      ¾ ts Lemon extract
     2¼ c  Sugar, powdered
      ¼ c  Water
     1½ ts Lemon extract

  Combine margarine and sugar in a large mixing bowl; mix well.  Add eggs,
  one at a time, beating well after each addition.  Add carrots, flour and
  baking powder; beat 1 minute.  Stir in vanilla and ¾ teaspoon
  lemon extract.  Spoon into a greased 15x10x1" jellyroll pan,
  spreading to edges. Bake at 350°F for 25 minutes.  Cool.

  Combine powdered sugar, water, and 1½ teaspoons lemon extract; stir
  unitl smooth.  Pour glaze over cooled cake.  Let stand until glaze is
  firm. Cut into squares.

  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.