Carrot Pineapple Bundt Cake with Cream Cheese Frosting
Moist, flavorful, and irresistibly sweet, this Carrot Pineapple Bundt Cake with Cream Cheese Frosting is a show-stopping dessert that’s perfect for any occasion. Packed with freshly grated carrots, crushed pineapple, and a warm blend of cinnamon and nutmeg, this bundt cake delivers a delightful balance of earthy spice and tropical brightness. The addition of optional chopped pecans or walnuts lends a satisfying crunch, while the tangy cream cheese frosting adds a luscious finish that takes this cake to new heights. Easy to prepare with simple ingredients, this crowd-pleasing dessert is ideal for holidays, birthdays, or as a stunning centerpiece for your dessert table. Whether you’re baking for family or hosting a gathering, this carrot pineapple bundt cake is sure to impress and have guests coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 0.5 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream (if needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan or spray it with nonstick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and creamy.
Add the eggs, one at a time, to the sugar mixture, whisking after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the grated carrots, crushed pineapple, and chopped pecans or walnuts (if using).
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating until fully incorporated. Stir in the vanilla extract.
If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until you reach your desired consistency.
Once the cake has fully cooled, spread or drizzle the cream cheese frosting over the top of the bundt cake.
Slice, serve, and enjoy this delightful Carrot Pineapple Bundt Cake with Cream Cheese Frosting!
Nutrition Facts
Calories |
7819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.3 g | 573% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 917.4 g | 334% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 646.5 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 713 mg | 55% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
