Carrot & Pineapple Bundt Cake

Recipe Rating:
 4 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

CAKE:
3 c all purpose flour
1 c granulated sugar
1 c brown sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 can(s) 8 oz. crushed pineapple with juice
2 c carrots, grated
3 eggs, room temperature beaten
1 1/2 c vegetable oil
2 tsp pure vanilla extract
1 1/2 c pecans or walnuts, chopped
FROSTING:
4 1/2 c confectioners' sugar
8 oz cream cheese, at room temperature
1/4 c butter
2 tsp milk
2 Tbsp pure vanilla extract
1/4 c pecans, chopped ( i omitted in the frosting)

The Cook

Carol Junkins Recipe
x4
Well Seasoned
Hanson, MA (pop. 9,546)
CarolAJ
Member Since May 2011
Carol's notes for this recipe:
Well seemed like an odd combo, but gave it a try and glad I did. Hope you enjoy as much as I did. Has all the things I like in it !
Make it Your Way...

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Directions

1
CAKE: Grease and lightly flour bundt pan.

In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt.
2
Drain crushed pineapple reserve the drained juice.

In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
3
Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.

Stir in carrots, crushed pineapple and chopped pecans.

Pour into pan and bake at 325 degrees for 1 1/4 hours (chick after one hour with a toothpick and remove cake when pick comes out dry).
4
Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
5
Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

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