Steps to Prepare Salinas Valley Memorial Hospital Map

Mom's Pineapple-Carrot Cake

My son was transferred there after being born premature at chomp.

Recipe Summary Mom's Pineapple-Carrot Cake

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

Ingredients | Salinas Valley Memorial Hospital Map

1 (8 ounce) can crushed pineapple with juice

3 cups all-purpose flour

2 ¾ cups white sugar

1 tablespoon baking soda

2 ½ teaspoons ground cinnamon

1 teaspoon salt

1 ½ cups vegetable oil

4 eggs, beaten

1 tablespoon vanilla extract

1 ½ cups shredded carrots

1 ¼ cups flaked coconut

1 cup chopped walnuts

1 cup confectioners' sugar

Directions

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.

Info | Salinas Valley Memorial Hospital Map

Servings: 12 Yield: 1 - 10 inch Bundt pan

TAG : Mom's Pineapple-Carrot Cake

Desserts, Fruit Dessert Recipes, Pineapple Dessert Recipes,