Fresh Carrot Bundt Cake

Karen McDaniel

By
@devinedining

Store bought Carrot cake is just not good carrot cake...this is fresh and you can taste the difference. Please see Carrot Cake Icing recipe for a glorious finish to this cake.


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Rating:

Comments:

Serves:

10-16

Prep:

1 Hr

Cook:

1 Hr 30 Min

Ingredients

3 c
plain flour
2 c
white sugar
2 tsp
cinnamon
1 1/2 tsp
baking soda
1 1/2 tsp
salt
1 tsp
baking powder
8 3/4 oz
crushed pineapple
3
eggs, beaten
2 1/2 c
carrots, grated
1 1/2 c
salad oil
2 tsp
vanilla extract
1 1/2 c
pecans, in pieces

Directions Step-By-Step

1
Grease and lightly flour bundt pan. Pre-heat oven to 325 degrees.
2
Mix together: Flour, sugar, cinnamon, baking powder, baking soda and salt.
3
Drain pineapple; add juice to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes.
4
Stir in pineapple, carrots and nuts.
5
Bake at 325 degrees for about 1 1/2 hours; cool 10 minutes in pan before removing.

About this Recipe

Course/Dish: Cakes