Mom's Pineapple-Carrot Cake The Best Recipes

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Mom's Pineapple-Carrot Cake

"This cake brings again recollections of Easter, formative years and family."

Ingredients :

1 (eight ounce) can crushed pineapple with juice
three cups all-reason flour
2 three/4 cups white sugar
1 tablespoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
four eggs, crushed
1 tablespoon vanilla extract
1 half of cups shredded carrots
1 1/4 cups flaked coconut
1 cup chopped walnuts
1 cup confectioners' sugar

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (175 degrees C). Grease and flour a ten inch Bundt pan. Drain pineapple and reserve the juice, set apart.
In a large bowl, blend flour, sugar, baking soda, cinnamon and salt. Make a well within the center of flour mixture and upload oil, eggs and vanilla. Beat until blended. Fold in carrots, coconut, walnuts and pineapple.
Pour into a 10 inch Bundt pan. Bake at 350 degrees F (one hundred seventy five stages C) for forty five to 50 mins, or till cake pulls faraway from pan. Cool in pan 15 minutes, then turn out onto a cord rack and cool absolutely.
In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat till smooth, then drizzle over cake.

Notes :

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