Carol Junkins Recipe

Carrot & Pineapple Bundt Cake

By Carol Junkins 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 !


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
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2 tsp
milk
2 Tbsp
pure vanilla extract
1/4 c
pecans, chopped ( i omitted in the frosting)
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Directions Step-By-Step

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.

About this Recipe

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

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