Carrot Pineapple Bundt Cake
Recipe: #7064
December 09, 2012
Categories: Carrot, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Labor Day, Mothers Day, New Years Picnic, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, more
"My favorite carrot cake recipe, for Christmas you can add in some dried fruit and/or flaked coconut. This is a dairy free cake."
Ingredients
Nutritional
- Serving Size: 1 (187.9 g)
- Calories 634.7
- Total Fat - 23.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 100.6 mg
- Sodium - 870.6 mg
- Total Carbohydrate - 88.3 g
- Dietary Fiber - 3.1 g
- Sugars - 40.9 g
- Protein - 19.4 g
- Calcium - 469.6 mg
- Iron - 2.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan or tube pan.
Step 2
In a bowl beat first 4 ingredients for 3 minutes. In another bowl mix flour and next 3 dry ingredients; mix into the sugar/oil mixture until completely combined. Mix in shredded carrots,pineapple and pecans. Pour into pan.
Step 3
Bake 1 hour or until a tester comes clean. Cool the dust with confectioners sugar.
Tips
No special items needed.