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Carrot Pineapple Bundt Cake

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Ingredients
  Sifted cake flour 3 Cup (48 tbs)
  Sugar 2 Cup (32 tbs)
  Cinnamon 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Canned crushed pineapple 8 3⁄4 Ounce (1 Can)
  Raw carrots 2 Cup (32 tbs), grated and loosely packed
  Eggs 3 , beaten
  Salad oil 1 1⁄2 Cup (24 tbs)
  Vanilla 2 Teaspoon
  Finely chopped nuts 1 1⁄2 Cup (24 tbs)
Directions

Grease & lightly flour a bundt pan.
Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt.
Drain pineapple, saving syrup.
Add pineapple syrup to dry mixture; add eggs, oil and vanilla.
Beat for 3 minutes.
Stir in pineapple, carrots and nuts.
Bake at 325 degrees for about 1 1/2 hours.
Cool 10 min in pan before unmolding.
Frost with currant-nut icing.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Healthy

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4.069445
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7708 Calories from Fat 4204

% Daily Value*

Total Fat 469 g721.6%

Saturated Fat 39.9 g199.6%

Trans Fat 5.9 g

Cholesterol 634.4 mg211.5%

Sodium 6515.6 mg271.5%

Total Carbohydrates 807 g268.9%

Dietary Fiber 36.7 g146.7%

Sugars 460.4 g

Protein 99 g197.7%

Vitamin A 870.5% Vitamin C 25.8%

Calcium 99.8% Iron 180.2%

*Based on a 2000 Calorie diet

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Carrot Pineapple Bundt Cake Recipe