Pineapple Carrot Marble Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350. Grease and flour a 6-cup bundt,k tube or fluted cale pan.
  • In a medium bowl, mix together the grated carrot, ginger and cinnamon and set aside.
  • In another bowl, whisk the flour, baking powder and salt together and set aside.
  • In a large bowl, at medium speed, beat together the butter, sugar and vanilla well until light and fluffy. Add the eggs, one at a time,beating well after each addition. (Don't worry if the batter appears curdled.).
  • At low speed, gradually beat in the flour mixture until the batter is smooth.
  • Fold half the batter into the carrot mixture, then fold in the chopped nuts if using. Set aside.
  • Fold the drained crushed pineapple into the remaining batter.
  • Spread the pineapple batter in the prepared pan, then spread the carrot batter on top. Using a knife, swirl gently through the batter to create a marble effect.
  • Bake for about 35 to 40 minutes or until top is golden and a toothpick inserted in the center comes out clean.
  • Transfer the pan to a rack to cool for about 10 to 15 minutes, then invert cake to the rack, remove the pan, and let cool completely.
  • When cool, dust with powdered sugar.
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