pineapple bundt carrot cake

12 Servings
3 cups Flour
2 cups Sugar
1½ teaspoon Baking soda
2 teaspoons Cinnamon
1½ teaspoon Salt
1 teaspoon Baking powder
8 3/4 oz crushed pineapple
2 cups Grated carrots
Eggs beaten
1½ cup Oil
1½ cup Chopped nuts
2 teaspoons Vanilla

Mix all dry ingredients together. drain pineapple and reserve juice.

add juice to dry mixture. add eggs, oil and vanilla. Beat for 3 minutes. Stir in carrots, pineapple and nuts. Bake in bundt pan 325 for 1½ hours. cool 10 minutes in pan before removing. Sprinkle with powder sugar.

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