Carrot Cake Bundt Cake
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Serves 12-16 servings
Ingredients
CAKE
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl®️ Baking Powder
1 tsp. Clabber Girl®️ Baking Soda
1 tsp. ground cinnamon
3/4 C. Crisco®️ Pure Vegetable Oil
4 eggs, beaten
3 C. finely shredded carrots
8 oz canned crushed pineapple, drained
1/2 C. flaked coconut
FROSTING
6 oz cream cheese
1/2 C. butter softened
1 Tbsp. Spice Islands®️ Pure Vanilla Extract
3-5 C. powdered sugar
Directions
Preheat oven to 350° F. Spray a Bundt pan with Baker’s Joy®️ No Stick Baking Spray
CAKE
1. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and cinnamon.
2. Add oil and eggs.
3. Beat with an electric mixer on low to medium speed about 30 seconds or until combined.
4. Stir in carrots, pineapple, and coconut.
5. Pour into prepared pan and bake in preheated oven for 80-90 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on wire rack for 10 minutes; remove cake from pan and cool completely on wire rack.
FROSTING
1. Combine cream cheese, butter, and vanilla in a mixing bowl.
2. Beat until well blended and smooth.
3. Gradually add powdered sugar while beating. Keep adding until frosting reaches your desired consistency.
