Carrot & Pineapple Bundt Cake

Carol Junkins


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 votes
15 Min
1 Hr 15 Min


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3 c
all purpose flour
1 c
granulated sugar
1 c
brown sugar
1 1/2 tsp
baking soda
1 1/2 tsp
1 tsp
baking powder
1 can(s)
8 oz. crushed pineapple with juice
2 c
carrots, grated
eggs, room temperature beaten
1 1/2 c
vegetable oil
2 tsp
pure vanilla extract
1 1/2 c
pecans or walnuts, chopped


4 1/2 c
confectioners' sugar
8 oz
cream cheese, at room temperature
1/4 c
2 tsp
2 Tbsp
pure vanilla extract
1/4 c
pecans, chopped ( i omitted in the frosting)

How to Make Carrot & Pineapple Bundt Cake


  • 1CAKE: Grease and lightly flour bundt pan.

    In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt.
  • 2Drain crushed pineapple reserve the drained juice.

    In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
  • 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).
  • 4Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
  • 5Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

Printable Recipe Card

About Carrot & Pineapple Bundt Cake

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

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