Carrot & Pineapple Bundt Cake With Cream Cheese Frosting Recipe

Name: Carrot & Pineapple Bundt Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 3 cups flour; 1 cup sugar; 1 cup brown sugar; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1 (8 ounce) can crushed pineapple in juice; 2 cups carrots, grated; 3 eggs, room temperature beaten; 1 1/2 cups vegetable oil; 2 teaspoons pure vanilla extract; 1 1/2 cups pecans, chopped; FROSTING or ICING; 4 1/2 cups confectioners' sugar; 8 ounces cream cheese, at room temperature; 1/4 cup butter; 2 teaspoons milk; 2 tablespoons pure vanilla extract; 1/4 cup pecans, chopped

Servings: persons

CAKE
3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 (8 ounce) can crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
FROSTING or ICING
4 1/2 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/4 cup butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1/4 cup pecans, chopped

1
CAKE: Grease and lightly flour bundt pan.
2
In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
3
Drain crushed pineapple reserve the drained juice.
4
In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
5
Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
6
Stir in carrots, crushed pineapple and chopped pecans.
7
Pour into pan and Bake at 325u00b0F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
8
Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
9
ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

3227

kcal

Calories

164

Fat

426

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 21 ingredients. The key ingredients include: CAKE, 3 cups flour, 1 cup sugar, 1 cup brown sugar, and more.

Yes, Carrot & Pineapple Bundt Cake With Cream Cheese Frosting 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 With Cream Cheese Frosting

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