Somehow I got the idea that you need an occasion to make a cake. Like you can’t just make a cake because it’s a Thursday and you want one. That’s bad. That kind of thinking gets you into trouble. In a perfect world every day is worthy of cake, isn’t it? My excuse/occasion for making this cake was that my husband has been working his ass off for the past few weeks at work and deserved one. And thank god he’s been working hard, because if it wasn’t for that I wouldn’t have this heavenly recipe to share!
Carrot cake! We loooooove carrot cake. A carrot bundt cake? I’m intrigued! A few weeks ago, I showed Casey the photo of this cake from the magazine and he insisted that there wasn’t enough frosting. NOT TRUE. There’s tons! Like a ridiculous amount of it. There was a pool of frosting in the middle of the bundt hole and yes, I went for it. No one witnessed my moment of gluttony so it might not have happened. So how did it go? Extremely well! The best part of this cake? The crunchy caramelized edges you get from using a bundt pan! It reminds me of a cross between a pineapple upside down cake, a coffee cake and carrot cake! Three of my favorites! The tang of the sour cream is a perfect substitution for the classic carrot cake’s cream cheese frosting. Total winner. It’s going in the cake rotation fo’sho!
Start mixing up your dry ingredients. Now set aside.
Now you get your wet ingredients together in a bowl & mix with a whisk.
And here we have the trifecta of yum! Carrots, walnuts & pineapples!
Dry meets wet! And a little bit of mixing…
You get this! Now pour the batter into your bundt pan!
Level it, and then put it in the oven for 55 minutes or so. Mine took a little bit less.
The hardest part is letting it cool. Get your hands off of it! I know I know. I should talk…
Now it’s time to make the frosting! I melted the butter by accident. Still worked, but follow the actual recipe!
Stir stir stir! Watch those lumps! I got a ton cuz I didn’t sift. YIKES.
Drizzle the sour cream frosting on top of the cooled cake.
Top with some ground cinnamon to make it fancy!
Wanna peak inside?
Look at that pineapple CHUNK! Oh dear god! YES!
Carrot Pineapple Bundt Cake with Sour Cream Frosting
(recipe from Everyday with Rachael Ray Magazine)
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, plus more for sprinkling
- 1/4 teaspoon, plus 1 pinch salt
- 1 cup packed light brown sugar
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup loosely packed carrots shreds, about 2 medium carrots
- 1/2 cup chopped fresh or canned pineapple
- 1/2 cup chopped walnuts
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons butter, softened
1. Preheat 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.
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.
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. Dig in!
A few notes about this cake:
-Make sure you sift the powdered sugar in the frosting. I got lumps because I didn’t. I quickly got over the lumps because the taste was soo good. It wiped away my OCD for those lumps. THOSE DAMN LUMPS!
-I used a bigger bundt cake than the required 6 cup bundt pan. This effects the cooking time a little bit! It actually made the cake bake in less time. Make sure you know that!
-I rushed through the recipe and didn’t realize the butter was supposed to be softened-not melted for the frosting. Make sure you do that! It worked out in the end, but it freaked me out in the process! Don’t make that mistake!
