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| Mom's Pineapple-Carrot Cake |
"This cake brings back recollections of Easter, childhood and own family."
Ingredients :
- 1 (8 ounce) can beaten pineapple with juice
- 3 cups all-cause flour
- 2 three/four cups white sugar
- 1 tablespoon baking soda
- 2 half of teaspoons ground cinnamon
- 1 teaspoon salt
- 1 half of cups vegetable oil
- four eggs, crushed
- 1 tablespoon vanilla extract
- 1 1/2 cups shredded carrots
- 1 1/four cups flaked coconut
- 1 cup chopped walnuts
- 1 cup confectioners' sugar
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease and flour a ten inch Bundt pan. Drain pineapple and reserve the juice, set apart.
- In a huge bowl, blend flour, sugar, baking soda, cinnamon and salt. Make a nicely in the middle of flour combination and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
- Pour into a ten inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls far from pan. Cool in pan 15 minutes, then flip out onto a wire rack and funky absolutely.
- In a medium bowl, integrate confectioners sugar and 2 tablespoons pineapple juice. Beat till clean, then drizzle over cake.
Notes :
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