Carrot & Pineapple Bundt Cake

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


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
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
Well Seasoned
Hanson, MA (pop. 28,722)
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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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.

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