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.
Nutrition & Diet Analysis (per serving)
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).
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).