-
1
Preheat oven to 350u00b0F.
-
2
To prepare the Pineapple Caramel Layer:
-
3
1. Spray a bundt pan (or six individual sized bundt pans) with non-stick cooking spray.
-
4
2. Break off pieces of the softened butter and dot the bottom of the pan evenly. (If using mini bundt pans, divide the butter evenly between them.)
-
5
3. Sprinkle the turbinado sugar over the butter. (Again, if using the individual bundt pans, divide the sugar evenly between the pans.)
-
6
4. Evenly distribute the pineapple over the sugar.
-
7
To prepare the Carrot Cake batter:
-
8
1. In a mixing bowl, whisk together the eggs, granulated and brown sugar, oil, vanilla extract and orange zest. Set aside.
-
9
2. Whisk together the flour, baking powder, baking soda, salt and all the spices in a large mixing bowl.
-
10
3. Pour the creamed sugar mixture into the dry ingredients and stir together with a wooden spoon until there are no more pockets of dry ingredients.
-
11
4. Add the carrots all at once and fold into the batter.
-
12
5. Scrape the batter evenly into the prepared pan(s). The batter should rise no higher than 2/3 of the way up the side of the pan(s).
-
13
6. Bake 25-30 minutes for mini-bundt pans or 60-70 minutes for a regular bundt pan, or until a straw inserted into the center of the cake comes out clean. (If using mini pans, test each cake.)
-
14
7. Let the cake rest in the pan(s) for five minutes before inverting the cakes onto a serving platter.
-
15
8. For best flavour, serve while still warm.
-
16
Notes
-
17
I opted to grate my carrots on the fine-grating disc in my food processor followed by pulsing them with the blade for a finer texture. This creates a lighter textured end product.
