Carrot Pineapple Bundt Cake Recipes

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

CARROT BUNDT CAKE

Steps:

• To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

CARROT BUNDT CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside.
• Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined. Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, about 55 to 60 minutes, rotating pan on rack halfway through baking time. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
• Prepare the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute. Spoon frosting into a ziplock freezer bag or piping bag. Cut a 1-inch hole in 1 corner of bag, and pipe frosting in large loops around top and sides of cake. If desired, top with carrot chips. Garnish with additional chopped toasted pecans and crystallized ginger.

PECAN CARROT BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

MOM'S PINEAPPLE-CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
• In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
• Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
• In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

CARROT & PINEAPPLE BUNDT CAKE

Steps:

• 1. CAKE: Grease and lightly flour bundt pan. In a large bowl mix together flour, cinnamon, baking powder, baking soda, and salt.
• 2. Drain crushed pineapple reserve the drained juice. In medium sized separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• 3. Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated. Stir in carrots, crushed pineapple and chopped pecans. Pour into pan and bake at 325 degrees for 1 1/4 hours (chick after one hour with a toothpick and remove cake when pick comes out dry).
• 4. Let the cake cool for 20 minutes in the pan and then turn out onto cooling rake. Do not frost till completely cool.
• 5. Frosting: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING

Steps:

• CAKE: Grease and lightly flour bundt pan.
• In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
• Drain crushed pineapple reserve the drained juice.
• In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
• Stir in carrots, crushed pineapple and chopped pecans.
• Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
• Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
• ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.