Carrot-Pineapple Bundt Cake with Sour Cream Frosting

Name: Carrot-Pineapple Bundt Cake with Sour Cream Frosting
Yield: 1
Ingredients: 1 cup flour; 1 teaspoon baking powder; 1/2teaspoon baking soda; 1/2teaspoon ground cinnamon, plus more for sprinkling; 1/4teaspoon plus 1 pinch salt; 1 cup packed light brown sugar; 1/2cup sour cream; 1/4cup vegetable oil; 1 egg, at room temperature; 1 teaspoon pure vanilla extract; 1 cup loosely packed shredded carrots (about 2 medium); 1/2cup chopped fresh or canned pineapple; 1/2cup chopped walnuts; 1 cup confectioners' sugar, sifted; 3 tablespoons unsalted butter, softened

Carrot-Pineapple Bundt Cake with Sour Cream Frosting was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/carrot-pineapple-bundt-cake-with-sour-cream-frosting?sssdmh=dm17.678289" target="_blank">www.rachaelraymag.com.</a>

"How to make a carrot cake even more decadent? Add chopped pineapplefor a supermoist crumb, then slather it in sour cream frosting...."

INGREDIENTS

•

1 cup flour

•

1 teaspoon baking powder

•

1/2teaspoon baking soda

•

1/2teaspoon ground cinnamon, plus more for sprinkling

•

1/4teaspoon plus 1 pinch salt

•

1 cup packed light brown sugar

•

1/2cup sour cream

•

1/4cup vegetable oil

•

1 egg, at room temperature

•

1 teaspoon pure vanilla extract

•

1 cup loosely packed shredded carrots (about 2 medium)

•

1/2cup chopped fresh or canned pineapple

•

1/2cup chopped walnuts

•

1 cup confectioners' sugar, sifted

•

3 tablespoons unsalted butter, softened

Go To Recipe

review