Carrot & Pineapple Bundt Cake With Cream Cheese Frosting

Ingredients

CAKE

• 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

FROSTING or ICING

• 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

Directions

1. 1

   CAKE: Grease and lightly flour bundt pan.

2. 2

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

3. 3

   Drain crushed pineapple reserve the drained juice.

4. 4

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

5. 5

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

6. 6

   Stir in carrots, crushed pineapple and chopped pecans.

7. 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. 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. 9

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