14 Carrots Cake Dream
Submitted by rasheed
Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that’s cinnamon-scented and ready in under an hour.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThis carrot cake skips the fuss and gets straight to the moist, spiced goodness.
Two cups of grated carrots and canned pineapple keep it tender, while cinnamon adds warmth and chopped nuts bring crunch. The batter comes together in one bowl (dry ingredients, add wet ingredients, stir), then goes into a bundt pan for that classic ridged shape. Bake until it smells like autumn and sounds hollow when you tap the top.
Serve it plain or frost it with cream cheese icing if you’re feeling fancy.
Kitchen Tips
- Grate carrots finely for even distribution throughout the cake
- Don’t drain the pineapple (the juice adds moisture)
- Grease your bundt pan thoroughly to prevent sticking
- Cool in pan for just a few minutes, then turn out onto a wire rack
Ingredients
Directions
Sift all dry ingredients together.
Add sugar and oil to flour mixture.
Add eggs, pineapple, nuts and carrots, mix well.
Bake in bundt pan (or large cake pan) at 350℉ (180℃) for 35 to 40 minutes.
Cool a few minutes in pan, turn out on wire racks.
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