carrot & pineapple bundt cake
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 !
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
16 serving(s)
Ingredients
- CAKE:
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 can 8 oz. crushed pineapple with juice
- 2 cups carrots, grated
- 3 - eggs, room temperature beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 1/2 cups pecans or walnuts, chopped
- FROSTING:
- 4 1/2 cups confectioners' sugar
- 8 ounces cream cheese, at room temperature
- 1/4 cup butter
- 2 teaspoons milk
- 2 tablespoons pure vanilla extract
- 1/4 cup pecans, chopped ( i omitted in the frosting)
How To Make carrot & pineapple bundt cake
-
Step 1CAKE: Grease and lightly flour bundt pan. In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt. -
Step 2Drain crushed pineapple reserve the drained juice. In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
-
Step 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).
-
Step 4Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
-
Step 5Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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