Carrot And Pineapple Bundt Birthday Cake – Festive, tasty, And creative!

When it comes to making sweet treats for friends and loved ones’ birthday I always like to kick it up a notch and do something memorable. Well, let me tell ya, you can’t get more memorable than a birthday bundt cake. Plus, this recipe calls for pineapple and carrots, yum! You can even make this cake as a non-birthday dessert and just enjoy the cream cheese frosting sans sprinkles. Do what floats your boat 🙂

Check out what my pal Martha had to say about this recipe:

My mom made me this lovely bundt birthday cake last year and it was a real hit amongst my friends!

I bet it was, Martha!


3cups Gold Medal flour

1cup Domino sugar

1cup brown sugar

12teaspoons baking soda

12teaspoons Morton salt

1teaspoon baking powder

12teaspoons McCormick cinnamon

1(8 ounce) can Dole crushed pineapple in juice

2cups carrots, grated

3eggs, room temperature beaten

12cups Wesson vegetable oil

2teaspoons pure McCormick vanilla extract

12cups pecans, chopped



12cups confectioners’ sugar

8ounces Philadelphia cream cheese, at room temperature

14cup Kerrygold butter

2teaspoons milk

2tablespoons pure vanilla extract

14cup pecans, chopped


CAKE: Grease and lightly flour bundt pan.

In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.

Drain crushed pineapple reserve the drained juice.

In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.

Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.

Stir in carrots, crushed pineapple and chopped pecans.

Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).

Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.

ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

Add sprinkles!



Quick Tip: Serve this yummy cake with your favorite ice cream.