MOM'S PINEAPPLE-CARROT CAKE

Mom's Pineapple-Carrot Cake image

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

Provided by Doris Whittle

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 12

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 717 calories, Carbohydrate 89.9 g, Cholesterol 62 mg, Fat 38 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.8 g, Sodium 543.5 mg, Sugar 62.4 g