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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bundt Carrot Cake Recipe

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This recipe for Bundt Carrot Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8 oz.) of crushed pineapple
3 eggs
1 1/2 cups oil
2 tsp vanilla
3 cups minus 6 tbsp flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp salt
1 tsp baking powder
2 cups grated carrot
1 1/2 cups chopped walnuts

Cream Cheese Frosting:
3 oz. soft cream cheese
1 tbsp vanilla
1/3 tsp cinnamon
2 tbsp soft butter
1 tsp orange juice
1 1/4 cups confectioner's sugar
Directions:
Directions:
Drain pineapple juice into mixing bowl (save pineapple for later). Add eggs, oil, and vanilla. Mix well. Add flour, sugar, baking soda, cinnamon, salt, and baking powder. Mix at medium speed for 3 minutes. Stir in pineapple, carrots, and walnuts.

Pour into a greased and floured bundt pan. Bake at 325º F until done (about 1-1 1/2 hours). Cool in pan on wire rack for about 30 minutes before taking out of pan.

Cream Cheese Frosting: When cake is completely cool. Mix together all frosting ingredients. Mix until creamy. Spoon over top of bundt cake.
Note: Can double if more frosting is desired.

 

 

 

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