Carrot Pineapple Bundt Cake

20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"My favorite carrot cake recipe, for Christmas you can add in some dried fruit and/or flaked coconut. This is a dairy free cake."

Original is 10-12 servings

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.

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