Carrot & Pineapple Bundt Cake

Carol Junkins

By
@CarolAJ

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 !

Rating:
★★★★★ 4 votes
Comments:
Serves:
16
Prep:
15 Min
Cook:
1 Hr 15 Min
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)

Step-By-Step

1CAKE: Grease and lightly flour bundt pan.

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

In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
3Add 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).
4Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
5Frosting: 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