Carrot & Pineapple Bundt Cake With Cream Cheese Frosting |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it. Ingredients:
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 (8 ounce) can crushed pineapple with 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 |
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 |
Directions:
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 325°F 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.
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