Jaime’s Frosted Carrot Bundt Cake
Delight in the perfect harmony of sweet and tangy flavours with this luscious carrot cake infused with pineapple, a tantalizing twist on a classic favourite.
- Cooking: 20 minutes
- Cooking: 1 hour
- Total: 1 hour 20 minutes (+ 30 minutes standing time)
Ingredients
- Carrot Cake
- 2 cups (500 mL) granulated sugar
- 1 ½ cups (375 mL) vegetable oil
- 4 eggs, beaten
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking soda
- ½ tsp (2 mL) baking powder
- ½ tsp (2 mL) salt
- 1 can (14 fl. oz./398 mL) crushed pineapple, drained
- 2 cups (500 mL) grated carrot
- Cream Cheese Frosting
- 1 pkg (8 oz/250 g) brick-style Canadian cream cheese, softened
- 1 cup (250 mL) Canadian butter, softened
- 2 tsp (10 mL) vanilla extract
- 2 cups (500 mL) confectioners’ (icing) sugar
Make it with Canadian Dairy
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Preparation
Preheat oven to 325°F (160°C).
Carrot Cake
In large bowl, whisk together sugar and oil. Whisk in eggs.
In medium bowl, whisk together flour, baking soda, baking powder and salt. Stir into eggs mixture. Fold in pineapple and carrots. Transfer to greased 10-inch (25 cm) Bundt pan. Smooth top.
Bake for 1 hour. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Cream Cheese Frosting
In large bowl, using electric mixer, beat cream cheese, butter and vanilla until blended. On low speed, blend in confectioners’ sugar until incorporated.
Spread frosting over cake and serve.
Tips
Store cake in refrigerator for up to 4 or 5 days.
