Recipe Mom's Pineapple-Carrot Cake (Cake)

Required 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

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z