Carrot pineapple cake

3 steps

Moist carrot cake with sour cream frosting.

Updated at: Thu, 17 Aug 2023 06:34:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories542.5 kcal (27%)

Total Fat25.7 g (37%)

Carbs75.6 g (29%)

Sugars55.9 g (62%)

Protein5.4 g (11%)

Sodium285.6 mg (14%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsflour

2 teaspoonsbaking powder

1 teaspoonbaking soda

1 teaspoonground cinnamon

plus more for sprinkling

½ teaspoonsalt

2 cupslight brown sugar

packed

1 cupsour cream

½ cupvegetable oil

2egg

at room temperature

2 teaspoonspure vanilla extract

2 cupscarrots

loosely packed, shredded

1 cupfresh pineapple

chopped, or canned

1 cupchopped walnuts

2 cupsconfectioners' sugar

sifted

6 tablespoonsunsalted butter

softened

Instructions

Step 1

Preheat the oven to 350 degrees and lightly grease a 6-cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.

Step 2

In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg 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.

Step 3

Using a wooden spoon, beat the confectioners sugar and butter until smooth. Whisk in the remaining 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle with cinnamon.