Mom'S Pineapple-Carrot Cake Recipe

Name: Mom'S Pineapple-Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

2251

kcal

Calories

120

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 ounce) can crushed pineapple with juice, 3 cups all-purpose flour, 2 3/4 cups white sugar, 1 tablespoon baking soda, and more.

Yes, Mom'S Pineapple-Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom'S Pineapple-Carrot Cake

How did you like this recipe?

Frequently Asked Questions