Carrot Pineapple Bundt Cake with Sour Cream Frosting

By á-2304

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 one pinch of salt
• 1 cup brown sugar
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1 egg, at room temp.
• 1 tsp. vanilla extract
• 1 cup loosely packed shredded carrots (about 2 medium)
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped walnuts
• 1 cup powdered sugar
• 3 Tbsp. butter, softened

Preparation

Step 1

Preheat oven to 350.

Lightly grease a 6-cup nonstick bundt pan.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and 1/4 teaspoon salt.

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 commbined. Pour the batter into the prepared pan and bake for 55 minutes. Transfer to a rack to cool for 15 minutes then invert onto the rack, remove the pan and let cool completely.

Using a wooden spoon, beat the powdered sugar and butter until smooth. Whisk in the remaining 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle with cinnamon.