Mom's Pineapple-Carrot Cake Recipe

There's something special about a homemade cake that has been passed down through the generations. It carries with it the love and memories of all the family gatherings and celebrations it has been a part of. Mom's Pineapple-Carrot Cake is one such recipe that has been a staple at our family gatherings for as long as I can remember.

This moist and flavorful cake is the perfect combination of sweet and tangy, with the added goodness of carrots and pineapple. The warm spices and rich cr...

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

Information

Servings: 12
Yield: 1 to 10 - inch bundt pan

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

717 cal.

Total Fat: 38g
Saturated Fat: 7g
Cholesterol: 62mg
Sodium: 544mg
Total Carbohydrate: 90g
Dietary Fiber: 3g
Total Sugars: 62g
Protein: 7g
Vitamin C: 3mg
Calcium: 37mg
Iron: 2mg
Potassium: 198mg

How to Make Mom's Pineapple-Carrot Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

717 cal.

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