CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING
My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.
Provided by Aussie-In-California
Categories Dessert
Time 1h40m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Grease and lightly flour bundt pan.
- In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
- Drain crushed pineapple reserve the drained juice.
- In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- Add 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°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
- Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
- ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
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 !
Provided by Carol Junkins
Categories Cakes
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. CAKE: Grease and lightly flour bundt pan. In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt.
- 2. Drain crushed pineapple reserve the drained juice. In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
- 3. Add 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).
- 4. Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
- 5. Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
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