Carrot Bundt Cake
"This carrot bundt cake from scratch has a delicious combination of shredded carrots, pineapple, coconut, pecans, cinnamon, and fresh ginger!..."
INGREDIENTS
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2 1/2 cups (325g.) all purpose flour
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1 1/2 teaspoons (7g) baking soda
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1 1/4 teaspoons (4g) baking powder
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2 teaspoons (5g) ground cinnamon
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3 teaspoons grated fresh ginger (or 3/4 tsp ground ginger) **See Note Below*
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1/2 teaspoon salt (3g)
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2 cups ( 400g ) sugar
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4 large eggs
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1 cup vegetable oil (218g)
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1 teaspoon (4g) vanilla extract
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2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
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3/4 cup (92 g) chopped pecans
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3/4 cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut)
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1 (8oz.) can crushed pineapple, drained
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1/2 stick unsalted butter (56g)
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1 (8oz) package cream cheese
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2 cups (228g) powdered sugar - adjust amount to your liking
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1 teaspoon (4g) vanilla extract
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