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| Mom's Pineapple-Carrot Cake |
"This cake brings again reminiscences of Easter, early life and own family."
Ingredients :
- 1 (eight ounce) can overwhelmed pineapple with juice
- three cups all-purpose flour
- 2 3/4 cups white sugar
- 1 tablespoon baking soda
- 2 1/2 teaspoons floor cinnamon
- 1 teaspoon salt
- 1 half of cups vegetable oil
- four eggs, beaten
- 1 tablespoon vanilla extract
- 1 half of 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 (one hundred seventy five ranges C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set apart.
- In a huge bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well within the center of flour aggregate and upload oil, eggs and vanilla. Beat until blended. Fold in carrots, coconut, walnuts and pineapple.
- Pour into a ten inch Bundt pan. Bake at 350 levels F (one hundred seventy five levels C) for 45 to 50 minutes, or until cake pulls faraway from pan. Cool in pan 15 minutes, then flip out onto a twine rack and funky completely.
- In a medium bowl, integrate confectioners sugar and a pair of tablespoons pineapple juice. Beat till easy, then drizzle over cake.
Notes :
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