Aunt Mary's Carrot-Pineapple Bundt Cake Recipe

Name: Aunt Mary's Carrot-Pineapple Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar (I use 1 1/2 cup); 1 ½ teaspoons baking soda; 3 cups cake flour, sifted; 1 ½ teaspoons salt; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 (8 3/4 ounce) can crushed pineapple or 1 ¼ cups fresh pineapple, chopped small; ½ cup pineapple juice (previously reserved); 3 eggs, beaten; 1 ½ cups oil; 2 teaspoons vanilla; 2 cups raw carrots (grated and loosely packed); 1 ½ cups pecans (optional)

Servings: persons

2 cups sugar (I use 1 1/2 cup)
1 ½ teaspoons baking soda
3 cups cake flour, sifted
1 ½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 (8 3/4 ounce) can crushed pineapple or 1 ¼ cups fresh pineapple, chopped small
½ cup pineapple juice (previously reserved)
3 eggs, beaten
1 ½ cups oil
2 teaspoons vanilla
2 cups raw carrots (grated and loosely packed)
1 ½ cups pecans (optional)

1
Grease and lightly flour baking pan.
2
Preheat oven to 325F
3
Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
4
Drain can of pineapple juice from pineapple, saving the juice.
5
Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
6
Stir in pineapple, carrots and (optional) pecans
7
Bake in Bundt pan at 325 degrees for about 1 1/2 hours.
8
(Can also be baked in 9 x 13 for about 45 minutes.
9
).
10
Cool for 10 minutes in pan before unmolding
11
Frost with Currant-Nut Icing.
12
Currant-Nut Icing
13
4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
14
1 pkg (8 oz.)
15
soft cream cheese 1/4 cup chopped walnuts
16
1/4 cup butter 1/4 cup currants
17
2 Tablespoon milk
18
Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
19
Drain well.
20
Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
21
until smooth.
22
Fold in walnuts and currants.
23
Spread over cooled cake.

1991

kcal

Calories

128

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups sugar (I use 1 1/2 cup), 1 ½ teaspoons baking soda, 3 cups cake flour, sifted, 1 ½ teaspoons salt, and more.

Yes, Aunt Mary's Carrot-Pineapple Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Mary's Carrot-Pineapple Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions