Ingredients
1 cup KEEN Apple Cinnamon Mix
1 ¼ cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 large eggs
1 tsp vanilla extract
1 ¼ cups white sugar
1 cup vegetable oil
2 cups shredded carrots
1 cup flaked or shredded coconut
1 cup crushed pineapple, drained. (8-10oz can)
1 cup chopped walnuts
Icing sugar glaze
2 cups powdered sugar
3-4 tablespoons milk (for thicker consistency use less milk)
Directions
1. Preheat oven to 350°F. Grease and flour bundt pan
2. Stir together in a large bowl, flour, KEEN Apple Cinnamon Mix, baking powder, baking soda, cinnamon, and salt.
3. Add sugar, eggs, oil and vanilla to flour mixture.
4. Add to the bowl carrots, coconut, walnuts and pineapple. Combine everything well with wooden spoon
5. Pour cake batter into prepared pan. Bake for 35-40 minutes or until toothpick or cake tester comes out clean.
6. Cool on wire rack for 10 minutes then invert and continue to cool on rack. When cooled, glaze cake with icing sugar glaze
