Mom's Pineapple-Carrot Cake

SUBMITTED BY: Doris Whittle PHOTO BY: sarahredmond

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

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch Bundt pan

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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

READ REVIEWS (32)

DIRECTIONS

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.

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REVIEWS

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Reviewed on May 30, 2005 by COOKIE212

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

7 users found this review helpful

Reviewed on Jun. 28, 2003 by MARLENE MCCAFFREY

I made "Mom's Pineapple-Carrot Cate" for an Easter Sunday dinner that I was invited to. It was moist and delicious--everyone loved it! Only changes I made was adding 1/4 cp. more oil, & also added 1 tsp. ea. nutmeg & allspice & changed 2 1/2tsp. cinnimon to 2 tsp. Instead of Bundt pan I used 9x13 pan. It's definite a 5-star winner!

6 users found this review helpful

Reviewed on Jan. 20, 2005 by KARENKINM

This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which probably accounted for the homey, coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested,and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge, so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale, and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again, as I love Bundt cakes for their ease of frosting.

4 users found this review helpful

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