Aunt Mary's Carrot-Pineapple Bundt Cake

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Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This recipe came from my Aunt Mary who lives in Nigeria. (can be baked in 9 x 13 to lessen baking time)

Ingredients Nutrition

Directions

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