Mom's Pineapple-Carrot Cake

This cake brings back memories of Easter, childhood and family.

• Calories: 717 Calories

Ingredients

• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 1 ¼ cups flaked coconut
• 1 tablespoon baking soda
• 1 (8 ounce) can crushed pineapple with juice
• 4 eggs, beaten
• 2 ¾ cups white sugar
• 1 ½ cups vegetable oil
• 2 ½ teaspoons ground cinnamon
• 1 ½ cups shredded carrots

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.