Carrot-Pineapple Bundt Cake w/ Sour Cream Frosting

By kstatern

Ingredients

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon, plus more for sprinkling
• 1/4 tsp plus 1 pinch, salt
• 1 cup packed light brown sugar
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1 egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cup loosely packed shredded carrots (about 2 medium carrots)
• 1/2 cup chopped fresh or canned pineapple
• 1/2 cup chopped walnuts
• 1 cup confectioners' sugar, sifted
• 3 tbl unsalted butter, softened

Details

Servings 1
Preparation time 25mins
Cooking time 80mins
Adapted from rachelraymag.com

Preparation

Step 1

1. Preheat oven to 350 and lightly grease a 6-cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 tsp salt.

2. In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.

3. Using a wooden spoon, beat the confectioners' sugar and butter until smooth. Whisk in the reaming 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle w/ cinnamon.