Carrot-Pineapple Bundt Cake
A moist, flavorful carrot-pineapple bundt cake that combines the sweetness of pineapple and carrots with warm cinnamon and crunchy nuts. Perfect for special occasions or afternoon tea, this cake offers a delightful balance of fruity, nutty, and spiced flavors that appeal to both fruit and cake lovers.
Ingredients
- 3 cups sifted cake flour ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon baking powder ⓘ
- 1 (8 3/4 oz.) can crushed pineapple ⓘ
- 2 cups raw carrots, grated and loosely packed ⓘ
- 3 eggs ⓘ
- 1 1/2 cups salad oil ⓘ
- 2 teaspoons vanilla ⓘ
- 1 1/2 cups finely chopped nuts ⓘ
Instructions
- Grease and lightly flour a Bundt pan.
- Mix together the sifted cake flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
- Drain the crushed pineapple, reserving the syrup.
- Add the pineapple syrup to the dry mixture.
- Add the beaten eggs, salad oil, and vanilla to the mixture.
- Beat the mixture for 3 minutes until well combined.
- Stir in the crushed pineapple, grated carrots, and chopped nuts.
- Pour the batter into the prepared Bundt pan.
- Bake at 325°F (160°C) for about 1 1/2 hours.
- Allow the cake to cool for 10 minutes in the pan before unmolding.
- Frost with cream cheese glaze before serving.
Tips & Substitutions
For a lighter texture, be sure to sift the cake flour before measuring. You can substitute the salad oil with melted coconut oil for a different flavor. If you prefer a healthier version, consider using whole wheat flour and reducing the sugar by half. To enhance the flavor, add a teaspoon of nutmeg or ginger. This cake pairs beautifully with a cream cheese glaze from the Cream Cheese Pecan Pound Cake.
Serving Suggestions
This Carrot-Pineapple Bundt Cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a hot cup of tea or coffee for a delightful afternoon treat. It also makes a great dessert for gatherings, complementing dishes like Spiced Applesauce Raisin Bread.
Storage & Reheating
Store any leftover Bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Pineapple Bundt Cake contains roughly 628 calories, with 12g protein, 125g carbohydrates, and 10g fat. It is an excellent source of vitamin A (117% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh?
Yes, you can use frozen grated carrots in this recipe. Just make sure to thaw and drain them well to remove excess moisture before adding them to the batter. This will help maintain the cake's texture.
What can I use instead of nuts?
If you have nut allergies or prefer not to use nuts, you can omit them entirely or substitute with seeds like sunflower or pumpkin seeds. Dried fruit like raisins or cranberries can also add a nice texture and sweetness.
Can I add more pineapple for extra flavor?
Absolutely! You can add an extra 1/2 cup of crushed pineapple for a more pronounced pineapple flavor. Just make sure to adjust the dry ingredients slightly to maintain the cake's balance, ensuring it doesn't become too wet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).