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Mom's Pineapple-Carrot Cake

SUBMITTED BY: Doris Whittle  PHOTO BY: A.Z. 

"This cake brings back memories of Easter, childhood and family."
Mom's Pineapple-Carrot Cake Recipe
RECIPE RATING:
This recipe has been rated 42 times with an average star rating of 4.4
Read Reviews (36)
Original recipe yield 1 - 10 inch Bundt pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on May 30, 2005 by COOKIE212 
geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Jan. 20, 2005 by KARENKINM 
This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 14, 2005 by NOSEYROSEY 
OMG! This is the best carrot cake ever! I used pineapple tidbits, out of crushed. I left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Nov. 18, 2007 by TRUDY 
Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jun. 26, 2003 by DIXIED 
I looked and looked for this one recipe. If you like carrot cake you'll LOVE this one!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on May 2, 2005 by BETSYJOHN 
I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jun. 28, 2003 by MAV 
This cake was moist, flavorful, and yummy! I bake it for a community dinner and receive many... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed on Aug. 29, 2002 by GROTE 
I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed on Jun. 28, 2003 by KRISTIN WALL 
This is the best cake ever! Try it with almond extract instead of vanilla. This is definetely... MORE

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Nutritional Information
Mom's Pineapple-Carrot Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 653

  • Total Fat: 31.7g
  • Cholesterol: 70mg
  • Sodium: 543mg
  • Total Carbs: 88.5g
  •     Dietary Fiber: 2.4g
  • Protein: 5.8g

VIEW DETAILED NUTRITION

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