Description

Try this Carrot Bundt Cake featuring a delightful blend of grated carrots, sweet pineapple, and shredded coconut. It’s an easy-to-make dessert, perfect for gatherings or a cozy night in. Enjoy its moist texture and rich flavor as a comforting treat everyone will love!

Ingredients

Scale

2¼ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 cup canola, vegetable, or safflower oil
4 large eggs, room temperature
½ cup buttermilk
3 cups finely grated carrots
⅔ cup drained crushed pineapple
1 cup shredded sweetened coconut
1 cup chopped pecans
2 cups confectioners' (powdered) sugar
¼ cup coconut milk
1 teaspoon coconut extract

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Instructions

Preheat the oven to 350℉ and spray the Bundt pan with non-stick baking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In an electric mixer bowl, beat the sugars and oil until combined. Add eggs one at a time, scraping the sides as needed, and beat for 3 additional minutes.
Incorporate the buttermilk into the mixture.
Gradually mix in the flour mixture on low speed until just combined, in three additions.
Fold in the carrots, pineapple, coconut, and pecans using a spatula.
Pour the batter into the prepared pan and smooth the top. Bake for 45-60 minutes until puffed and a tester comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Notes

Check the cake after 45 minutes to avoid overbaking.
Using room temperature eggs helps with the mixing process.
You can substitute the crushed pineapple with applesauce for a twist.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg