The Magic, Vanishing Carrot-Pineapple Bundt Cake

This cake is in my top 3 favorite bundts of all time. The recipe was forwarded to me by a friend who is a self-proclaimed selector of great recipes. I think she might be right! This is a delicious, moist cake filled with carrots, pineapple and nuts. The sour cream frosting compliments the cake oh so well. The first time I brought this cake to work it magically vanished (I have a short list of suspects). All that was left was a plate filled with super-moist crumbs and some frosting. One co-worker wanted to take the plate into the bathroom and lick the crumbs off.  The recipe was featured on Rachael Ray's website and calls for a 6-cup Bundt pan. I doubled the recipe for a 12-cup Bundt pan and had no problems. I also used light sour cream in the cake as well as the frosting. I topped the sour cream frosting with shredded carrots and I thought it turned out beautiful. You could also top the cake with a sprinkling of cinnamon instead of the carrots. I do hope you try this recipe!


Recipe: Carrot-Pineapple Bundt Cake with Sour Cream Frosting


Recipe From: rachaelraymag.com


Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon plus 2 pinches salt
2 cups packed light brown sugar
1 cup light sour cream
1/2 cup vegetable oil
2 eggs, at room temperature
2 teaspoon pure vanilla extract
2 cups loosely packed shredded carrots (about 4 medium)
1 cup chopped fresh or canned pineapple
1 cup chopped walnuts
2 cup confectioners' sugar, sifted
6 tablespoons unsalted butter, softened

Directions:

1. Preheat the oven to 350° and lightly grease a 12-cup nonstick Bundt pan with Bakers Joy or Pam Baking. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt.
2. In a large bowl, whisk together the brown sugar, 1/2 cup sour cream, the oil, eggs and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely. 
3. Using a hand mixer, beat the confectioners’ sugar and butter until smooth. Mix in the remaining 1/2 cup sour cream and 2 pinches salt. Drizzle the frosting on top of the cake and sprinkle with shredded carrots.