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.
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.