Real Recipes From Real Home Cooks ®

carrot & pineapple bundt cake

(4 ratings)
Recipe by
Carol Junkins
Hanson, MA

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 !

(4 ratings)
yield 16 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For carrot & pineapple bundt cake

  • 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
    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)

How To Make carrot & pineapple bundt cake

  • 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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