Carrot Pineapple Bundt Cake
Created by DillyLilly on December 9, 2012
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 1h
- Recipe #7064
Ingredients
- 4 eggs (large)
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 3 cups finely grated carrots
- 1 cup chopped pecans
- 1 (14 ounce) can crushed pineapple, drained
- Confectioners sugar, for dusting
How to Make
-
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.
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Step 3: Bake 1 hour or until a tester comes clean. Cool the dust with confectioners sugar.
Nutritional Facts
- 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