Home Made Recipes

Mom’s Pineapple-Carrot Cake

Mom's Pineapple-Carrot Cake

Elements

Unique recipe makes 1 – 10 inch Bundt pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (eight ounce) can crushed pineapple with juice

  • three cups all-objective flour

  • 2 three/four cups white sugar

  • 1 tablespoon baking soda

  • 2 1/2 teaspoons floor cinnamon

  • 1 teaspoon salt

  • 1 half cups vegetable oil

  • four eggs, crushed

  • 1 tablespoon vanilla extract

  • 1 half cups shredded carrots

  • 1 1/four cups flaked coconut

  • 1 cup chopped walnuts

  • 1 cup confectioners’ sugar

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Mom's Pineapple-Carrot Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a ten inch Bundt pan. Drain pineapple and reserve the juice, put aside.
  2. In a big bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a properly within the middle of flour combination and add oil, eggs and vanilla. Beat till mixed. Fold in carrots, coconut, walnuts and pineapple.
  3. Pour into a ten inch Bundt pan. Bake at 350 levels F (one hundred seventy five levels C) for forty five to 50 minutes, or till cake pulls away from pan. Cool in pan quarter-hour, then end up onto a wire rack and funky utterly.
  4. In a medium bowl, mix confectioners sugar and a couple of tablespoons pineapple juice. Beat till clean, then drizzle over cake.

Vitamin

  • Energy
  • 717 kcal
  • 36%
  • Carbohydrates
  • 89.9 g
  • 29%
  • Ldl cholesterol
  • 70 mg
  • 24%
  • Fats
  • 38 g
  • fifty nine%
  • Fiber
  • three g
  • 12%
  • Protein
  • 7.three g
  • 15%
  • Sodium
  • 543 mg
  • 22%

* % Every day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Doris Whittle

“This cake brings again reminiscences of Easter, childhood and household.”

Categories:   Carrot Cake

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