Carrot-Pineapple Bundt Cake Recipe

Name: Carrot-Pineapple Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted cake flour; 2 c. sugar; 2 tsp. cinnamon; 1 1/2 tsp. baking soda; 1 1/2 tsp. salt; 1 tsp. baking powder; 1 (8 3/4 oz.) can crushed pineapple; 2 c. raw carrots, grated and loosely packed; 3 eggs, beaten; 1 1/2 c. salad oil; 2 tsp. vanilla; 1 1/2 c. finely chopped nuts

Servings: persons

3 c. sifted cake flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 (8 3/4 oz.) can crushed pineapple
2 c. raw carrots, grated and loosely packed
3 eggs, beaten
1 1/2 c. salad oil
2 tsp. vanilla
1 1/2 c. finely chopped nuts

1
Grease and lightly flour Bundt pan.
2
Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt.
3
Drain pineapple, saving syrup.
4
Add pineapple syrup to dry
5
mixture; add eggs, oil and vanilla.
6
Beat for 3 minutes.
7
Stir in pineapple, carrots and nuts.
8
Bake at 325u00b0 for about 1 1/2 hours.
9
Cool 10 minutes in pan before unmolding.
10
Frost with cream cheese glaze.

2099

kcal

Calories

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 c. sifted cake flour, 2 c. sugar, 2 tsp. cinnamon, 1 1/2 tsp. baking soda, and more.

Yes, 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.

Carrot-Pineapple Bundt Cake

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