Mom's Pineapple-Carrot Cake recipe
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Ingredients
- 1 (8 ounce) can crushed pineapple with juice 3 cups all-purpose flour 2 ¾ cups white sugar 1 tablespoon baking soda 2 ½ teaspoons ground cinnamon 1 teaspoon salt 1 ½ cups vegetable oil 4 eggs, beaten 1 tablespoon vanilla extract 1 ½ cups shredded carrots 1 ¼ cups flaked coconut 1 cup chopped walnuts 1 cup confectioners' sugar
Nutrition Info
- 717 caloriescarbohydrate: 89.9 gcholesterol: 62 mgfat: 38 gfiber: 3 gprotein: 7.3 gsaturatedFat: 6.8 gservingSize: -sodium: 543.5 mgsugar: 62.4 gtransFat: : -unsaturatedFat: : -
Directions Mom's Pineapple-Carrot Cake
Directions
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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.