Mom's Pineapple-Carrot Cake
Mom's Pineapple-Carrot Cake is an impressive dessert. Made with 1 (8 ounce) can crushed pineapple with juice, 3 cups all-purpose flour, 2 ¾ cups white sugar, 1 tablespoon baking soda and 2 ½ teaspoons ground cinnamon, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from AllRecipes
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.
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.
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.
In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice.
Beat until smooth, then drizzle over cake.
🍷 Perfect Pairings
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