Carrot Pineapple - a family recipe

Too many cans from the food bank? You can use them up in this recipe. 

Yesterday was my husband's birthday so instead of a cake which we really don't need or want, I made him something his Mom used to make for him as a child. It was the first time I made it and I followed the "family recipe" exactly but would like to make some changes...one day., So here it is:

 Carrot-Pineapple

2 can of carrots
1 can of crushed pineapple
1/2 cup of brown sugar
1/2 cup of coconut
1/2 cup raisins
1/2 cup of grated walnuts
3 TBSP of butter

In a glass bowl, add in all the ingredients (juice and all) EXCEPT for the butter. Stir and let sit in refrigerator 24 hours. 

Empty contents into a black iron skillet - with 3 TBSP of butter and heat using a wooden spoon. You can place it in the oven and cook it on low for several hours - on low but I used a crockpot and let it slow cook for about 4-5 hours, first on High and then low, the last couple of hours. (Play with it)

I don't care for it because I really don't have a sweet tooth plus I detest coconut. But my husband absolutely loves it and I have to admit, when he makes it, for a pot luck, everyone enjoys it.

Now for me, I'd at least do it with shredded cooked carrots, rather than using the canned. That would be my FIX.