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Mom's Pineapple
Carrot Cake
 

 

Mom's Pineapple-Carrot Cake


              a.. 1 (8 ounce) can crushed pineapple with juice
              b.. 3 cups all-purpose flour
              c.. 2 3/4 cups white sugar
              d.. 1 tablespoon baking soda
              e.. 2 1/2 teaspoons ground cinnamon
              f.. 1 teaspoon salt
              g.. 1 1/2 cups vegetable oil
              h.. 4 eggs, beaten
              i.. 1 tablespoon vanilla extract
              j.. 1 1/2 cups shredded carrots
              k.. 1 1/4 cups flaked coconut
              l.. 1 cup chopped walnuts
              m.. 1 cup confectioners' sugar
          
             
    
            Directions
 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.

Makes 1 - 10 inch Bundt pan  
 

 

 

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