Bundt cakes are easy to make ahead for a picnic or family gathering, and everyone loves them! You will be the hit of the party with this moist and luscious ever-popular carrot cake.
Carrot-Pineapple Bundt Cake with Orange Cream Cheese Frosting
1 small can (8-3/4 oz.) crushed pineapple
1-1/2 cups vegetable oil
2 teaspoons vanilla
3 cups sifted cake flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1 teaspoon baking powder
2 cups grated fresh carrots (not the pre-shredded kind!)
1-1/2 cups chopped walnuts
Orange-Cream Cheese Frosting: recipe follows
2 Tablespoons chopped walnuts
Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
1. Drain liquid from pineapple into large mixer bowl; reserve pineapple. Add eggs, oil, and vanilla to liquid; beat until mixed. Add flour, sugar, baking soda, cinnamon, salt, and baking powder. Beat on medium speed for 3 minutes.
2. Stir in reserved pineapple, carrots, and 1-1/2 cups walnuts. Pour into greased and floured Bundt pan. Bake until wooden pick inserted in center comes out clean, about 1-1/2 hours. Cool in pan on wire rack for 30 minutes. Remove cake from pan; cool completely on wire rack.
3. Make cream cheese frosting. Place cake on serving platter. Spoon frosting evenly over top of cake letting it drizzle down the sides; sprinkle with 2 Tablespoons chopped walnuts.
Orange-Cream Cheese Frosting:
3-ounce package cream cheese, softened
2 Tablespoons unsalted butter, softened
1 Tablespoon vanilla
1 teaspoon orange juice
1/8 teaspoon cinnamon
1-1/4 cups sifted powdered sugar
Beat cream cheese and butter in small mixer bowl until light and fluffy. Beat in vanilla, orange juice, and cinnamon. Gradually beat in powdered sugar until smooth.