Mom's Pineapple-Carrot Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.
|
|