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Mom's Pineapple-Carrot Cake

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

Mom's Pineapple-Carrot Cake


  • 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


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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Cake Central › Recipes › Mom's Pineapple-Carrot Cake