Carol Junkins Recipe

Carrot & Pineapple Bundt Cake

By Carol Junkins CarolAJ

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:

Carol's Story

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 !


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

Directions Step-By-Step

CAKE: Grease and lightly flour bundt pan.

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

In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
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).
Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American