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.