Mom's Pineapple-Carrot Cake Recipe -
Mom's Pineapple-Carrot Cake Recipe

Mom's Pineapple-Carrot Cake

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings


  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 More Reviews

Most Helpful Positive Review
May 30, 2005

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

Most Helpful Critical Review
Feb 12, 2009

Did not like at all. Will not make again. Came out to oily.


53 Ratings

Jan 20, 2005

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.

Nov 14, 2005

OMG! This is the best carrot cake ever! I used pineapple tidbits, out of crushed. I left during the baking of this cake, and did not inform my daughter of the previous reviews that said it may take longer. Anyway, she took it out when it beeped. It was nearly raw! LMAO! I put it back in when I got home and it continued to cook beautifully! Thumbs up to the chef!

Nov 18, 2007

Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist.

Jun 28, 2003

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!

Aug 29, 2002

I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is 10 inches but too small for this recipe. I had to change the cookie sheet under the cake 3 times during cooking. Once the cake was done though it tasted awesome. My husband and step father really enjoyed it. I will reserve some batter for cupcakes next time I use this recipe. Thank you

Jun 26, 2003

I looked and looked for this one recipe. If you like carrot cake you'll LOVE this one!!!


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  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 89.9 g
  • 29%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 38 g
  • 59%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 543 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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