Carrot Pineapple Bundt Cake
A recipe from Kitchen Bouquets, by Bert Greene, this cake celebrates the scent
and taste of cinnamon - Mr. Greene states "...an irresistable dessert, this cake
also keeps remarkably well - if you can keep your loved ones from demolishing it
at the first sitting. I can't!" This cake met with similar approval from my own
family, and continues to be a favorite, despite the fact that it uses oil instead of butter!
Ingredients for the cake:
- 3 cups sifted cake flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 can (8 3/4 oz) crushed pineapple with liquid
- 3 eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 2 tsp vanilla
- 1 1/2 cups finely chopped walnuts
- 2 cups loosely packed, grated raw carrots
Ingredients for the Icing:
- 1/4 cup unsalted butter, softened
- 2 packages (3 oz each) cream cheese, softened
- 1 tsp orange juice
- 2 tbsp vanilla
- Pinch ground cinnamon
- 2 1/2 cups confectioners' sugar (approximately)
- 1/4 cup chopped walnuts
Note: I've found that 8 3/4 oz of WELL drained crushed pineapple and a cup or
two of flaked coconut are nice additions to the frosting - simply fold the
pineapple and coconut in with the walnuts.
Pre-heat oven to 325° F. Sift flour, sugar, baking soda, salt, baking
powder, and cinnamon together and place in a large electric mixer
bowl.
Drain the pineapple and combine the liquid with the eggs, oil, and vanilla. Beat the egg mixture into the flour mixture, on low speed, until well mixed; beat at medium speed 3 minutes.
Stir in the pineapple, walnuts, and carrots. Pour into a greased and floured Bundt pan and bake until toothpick inserted in cake comes out clean, abou t 1 1/2 hours. Cool completely on a wire rack; unmold onto plate.
To make the icing, cream the butter until light and fluffy. Beat in the cream cheese, orange juice, vanilla, and cinnamon. Continue beating while adding enough confectioner's sugar for spreadable consistency. Stir in the walnuts (Note: And pineapple and coconut, if using). Spread over cake.
Drain the pineapple and combine the liquid with the eggs, oil, and vanilla. Beat the egg mixture into the flour mixture, on low speed, until well mixed; beat at medium speed 3 minutes.
Stir in the pineapple, walnuts, and carrots. Pour into a greased and floured Bundt pan and bake until toothpick inserted in cake comes out clean, abou t 1 1/2 hours. Cool completely on a wire rack; unmold onto plate.
To make the icing, cream the butter until light and fluffy. Beat in the cream cheese, orange juice, vanilla, and cinnamon. Continue beating while adding enough confectioner's sugar for spreadable consistency. Stir in the walnuts (Note: And pineapple and coconut, if using). Spread over cake.