Carrot & Pineapple Bundt Cake With Cream Cheese Frosting

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 cup brown sugar
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups carrots, grated
• 3 eggs, room temperature beaten
• 1 1/2 cups vegetable oil
• 2 teaspoons pure vanilla extract
• 1 1/2 cups pecans, chopped
• 4 1/2 cups confectioners' sugar
• 8 ounces cream cheese, at room temperature
• 1/4 cup butter
• 2 teaspoons milk
• 2 tablespoons pure vanilla extract
• 1/4 cup pecans, chopped

Recipe

• 1 cake: grease and lightly flour bundt pan.
• 2 in a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
• 3 drain crushed pineapple reserve the drained juice.
• 4 in medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
• 5 add wet ingredients into the dry ingredients. mix for 3 minutes or until well incorporated.
• 6 stir in carrots, crushed pineapple and chopped pecans.
• 7 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).
• 8 let the cake cool for 20 mins in the pan and then turn out onto cooling rack. do not frost till completely cool.
• 9 icing/frosting: mix sugar, cream cheese, butter, milk and vanilla. fold in chopped pecans and spread onto cool cake.