Bundt cakes are a beautiful addition to a holiday table, and this fresh carrot Bundt cake is fantastic for Easter. Pineapple baked into the carrot cake makes the crumb moist and adds a bit of richness. We love the crunch and nuttiness of the pecans. This is a very easy from havescratch carrot cake. Karen mentions topping with carrot cake icing. Traditional carrot cake icing is cream cheese frosting. We used a basic recipe, piped ribbons of it on the Bundt cake, and topped it with extra pecans for a pretty presentation. Store havebought carrot cake is just not good carrot cake. This is fresh and you can taste the difference. Search for a carrot cake icing recipe for a glorious finish to this cake.
Ingredients :
- 3 cup(s) plain flour
- 2 cup(s) white sugar
- 2 teaspoon(s) cinnamon
- 1 1/2 teaspoon(s) baking soda
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) baking powder
- 8 3/4 ounce(s) crushed pineapple
- 3 large eggs, beaten
- 2 1/2 cup(s) fresh carrots, grated
- 1 1/2 cup(s) salad oil
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) pecans, in pieces
Intructions :
- Grease and lightly flour Bundt pan. Preheat oven to 325 degrees
- Mix together: flour, sugar, cinnamon, baking powder, baking soda, and salt
- Drain pineapple
- Add juice to the dry mixture. Add eggs, oil, and vanilla. Beat for 3 minutes
- Stir in pineapple, carrots, and nuts
- Pour batter into the Bundt pan
- Bake at 325 degrees for about 1 1/2 hours
- Cool for 10 minutes in the pan before removing.
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Keyword : recipe-American-Cakes-Bake