Carrot & Pineapple Bundt Cake With Cream Cheese Frosting

"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."
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
photo by Aussie-In-California photo by Aussie-In-California
Ready In:
1hr 40mins
1 Cake




  • 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.

Questions & Replies

  1. The cake sounds good. But, wonder what is the measurement for the cinnamon? And is the 1 1/2 teaspoon correct? Plan on making cske tomorrow.


  1. This turned out fantastic and so easy to mix up! I made cupcakes. Moist and flavorful
  2. Superb recipe. Doesn't even need the yumny frosting. I make it without nuts.


  1. Substitute unsweetened applesauce for oil and add 1 cup of shredded sweetened coconut. I made a carrot cake doing this and it was delicious.


I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating. I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food. My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.
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