CARROT PINEAPPLE BUNDT CAKE WITH PECANS AND CREAM CHEESE FROSTING
RECIPE TYPE
Desserts and Baked Goods
SERVES
12
Prep: 20 min
Bake: 40 min
Ingredients
Directions
Whisk together flour, baking soda, baking powder, salt, cinnamon and ginger; set aside.
Using electric mixer, beat together sugar and eggs until fluffy. Beat in oil and vanilla until blended. Stir in flour mixture until well combined. Fold in carrots, pineapple and pecans.
Spoon batter into well-sprayed Bundt pan. Bake in preheated 350°F oven for about 40 minutes or until tester comes out clean. Let cool in pan for about 20 minutes. Then invert onto cooling rack and gently remove from pan and let cool completely.
Cream Cheese Frosting: Using electric mixer, beat together cream cheese and butter until smooth. Slowly beat in icing sugar until combined. Add cream and vanilla and beat until smooth and soft, adding more cream, 1 tbsp at a time, to make it thin enough to spoon over cake. Spoon over top and sides of cake. Sprinkle with additional pecans, if desired.
(Make-ahead: Iced cake can be stored in refrigerator for up to 4 days. Cake without icing can be frozen for up to 2 weeks.)
NUTRITIONAL INFORMATION
Per serving (1 slice): 470 calories
Protein 7g | Fibre 3g |
Fat 28g | Sugar 35g |
Carbs 52g | Sodium 320mg |
