CARROT-PINEAPPLE BUNDT CAKE

By Jeannine13

Ingredients

• CAKE
• 3 c. sifted cake flour (I use reg. flour)
• 2 c. sugar
• 2 tsp. cinnamon
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1 can (8 3/4 oz.) crushed pineapple
• 2 c. raw carrots, grated and loosely packed (I use about 4 raw carrots)
• 3 eggs, beaten
• 1 1/2 c. salad oil
• 2 tsp. vanilla
• 1 1/2 c. finely chopped nuts
• FROSTING
• 4 1/2 c. 10X sugar (I use 2 1/2 c.)
• 1 pkg. (8 oz.) soft cream cheese
• 1/4 c. butter (I use butter)
• 2 tbsp. milk
• 2 tbsp. vanilla
• 1/4 c. chopped walnuts
• 1/4 c. currants

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Grease and lightly flour BUNDT pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 F. for about 1 1/2 hours. (I baked mine at 325 F. for 1 hour.) Cool 10 minutes in pan before unmolding. Frost with Currant- Nut Icing.

Beat sugar, cream cheese, butter, milk and vanilla together until smooth. Fold in walnuts and currants. Spread over cooled BUNDT cake.