Carrot & Pineapple Bundt Cake With Cream Cheese Frosting

READY IN: 1hr 40mins
SERVES: 16
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE: Grease and lightly flour bundt pan.
  • In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
  • Drain crushed pineapple reserve the drained juice.
  • In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
  • Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
  • Stir in carrots, crushed pineapple and chopped pecans.
  • 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).
  • Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
  • ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
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