Fresh Carrot Bundt Cake

1
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.

Rating:

★★★★☆ 2 votes

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

How to Make Fresh Carrot Bundt Cake

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.

Printable Recipe Card

About Fresh Carrot Bundt Cake

Course/Dish: Cakes



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