Carrot-Pineapple Bundt Cake
Author: 
 
Ingredients
  • For Cake:
  • 1 can (8-3/4 ounces) crushed pineapple
  • 3 eggs
  • 1-1/2 cups canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups sifted cake flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons table salt
  • 1 teaspoon baking powder
  • 2 cups freshly grated carrots (do not use packaged pre-shredded carrots!)
  • 1-1/2 cups chopped walnuts
  • For Frosting:
  • 3 ounces softened block-style cream cheese
  • 2 Tablespoons softened unsalted stick butter
  • 1 Tablespoon vanilla extract
  • 1 teaspoon orange juice
  • ⅛ teaspoon ground cinnamon
  • 1-1/4 cups sifted powdered sugar
  • Garnish: 2 Tablespoons finely chopped walnuts
Instructions
  1. For Cake:
  2. Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan; set aside. Drain well the liquid from the pineapple into bowl of electric mixer; reserve pineapple. Add eggs, oil, and vanilla to the pineapple liquid and beat until mixed.
  3. Add flour, granulated sugar, baking soda, cinnamon, salt, and baking powder to bowl; beat on medium speed for 3 minutes. Stir in reserved crushed pineapple, carrots, and 1-1/2 cup chopped walnuts. Pour into prepared Bundt pan. Bake until a wooden pick inserted in highest part of cake comes out clean, about 1 hour, 7 minutes. (ovens vary so if not quite done, check every 2 minutes).
  4. Remove from oven and set on a wire rack. Cool in the pan for 30 minutes before removing to cool completely.
  5. For Frosting: Beat cream cheese and butter until fluffy. Beat in vanilla, orange juice, and cinnamon. Gradually beat in powdered sugar until smooth and of good drizzling consistency.
  6. To Finish: Place cake on cake stand. Carefully spoon frosting over cake. Sprinkle finely chopped walnuts around the top. Keep cake covered. It's even better the next day!
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-july-august-1979/