CARROT & PINEAPPLE BUNDT CAKE

Carrot & Pineapple Bundt Cake image

Provided by Carol Junkins

Categories Cakes

Time 1h30m

Number Of Ingredients 20

CAKE:
3 c all purpose flour
1 c granulated sugar
1 c brown sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 can(s) 8 oz. crushed pineapple with juice
2 c carrots, grated
3 eggs, room temperature beaten
1 1/2 c vegetable oil
2 tsp pure vanilla extract
1 1/2 c pecans or walnuts, chopped
FROSTING:
4 1/2 c confectioners' sugar
8 oz cream cheese, at room temperature
1/4 c butter
2 tsp milk
2 Tbsp pure vanilla extract
1/4 c pecans, chopped ( i omitted in the frosting)

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.