Mom's Pineapple-Carrot Cake The Best Recipes

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Mom's Pineapple-Carrot Cake

"This cake brings back memories of Easter, childhood and family."

Ingredients :

• 1 (8 ounce) can crushed pineapple with juice
• 3 cups all-purpose flour
• 2 3/4 cups white sugar
• 1 tablespoon baking soda
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 eggs, beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups shredded carrots
• 1 1/4 cups flaked coconut
• 1 cup chopped walnuts
• 1 cup confectioners' sugar

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
• In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
• Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
• In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Notes :

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