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
1 1⁄2teaspoons baking soda
1 1⁄2teaspoons Morton salt
1teaspoon baking powder
1 1⁄2teaspoons McCormick cinnamon
1(8 ounce) can Dole crushed pineapple in juice
2cups carrots, grated
3eggs, room temperature beaten
1 1⁄2cups Wesson vegetable oil
2teaspoons pure McCormick vanilla extract
1 1⁄2cups pecans, chopped
FROSTING or ICING
4 1⁄2cups confectioners’ sugar
8ounces Philadelphia cream cheese, at room temperature
1⁄4cup Kerrygold butter
2tablespoons pure vanilla extract
1⁄4cup 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.
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Quick Tip: Serve this yummy cake with your favorite ice cream.