This Carrot-Pineapple Bundt Cake is a classic example of mid-century American baking that beautifully blends moist shredded carrots with tangy crushed pineapple, yielding a rich, tender crumb. It’s lightly spiced with cinnamon and enhanced by the subtle crunch of chopped nuts. What makes it truly unforgettable is the Currant-Nut Icing, a cream cheese-based topping speckled with plump currants and walnuts, adding both sweetness and texture. Baked in a Bundt pan for a sculpted presentation, this cake is perfect for gatherings, brunches, or nostalgic desserts.
Ingredients
Cake:
- 3 cups flour (sifted )
- 2 cups sugar
- 2 tsp ground cinnamon
- 1½ tsp baking soda
- 1½ tsp salt
- 1 tsp baking powder
- 20 oz crushed pineapple (drained - save juice)
- 2 cups raw carrots (grated and loosely packed)
- 3 eggs (beaten)
- 1½ cups salad oil (or any neutral oil)
- 2 tsp vanilla extract
- 1½ cups nuts (finely chopped , e.g., walnuts or pecans)
Currant-Nut Icing:
- 4½ cups confectioners’ sugar
- 8 oz soft cream cheese
- ¼ cup butter
- 2 tbsp milk
- 2 tbsp vanilla extract
- ¼ cup currants (chopped )
- ¼ cup walnuts (chopped )
- ½ cup hot water (for soaking currants)
Instructions
Step 1: Prepare the Cake Batter
- Grease and lightly flour a Bundt pan.
- In a large bowl, sift together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- Drain pineapple, reserving the juice.
- Add eggs, oil, and vanilla to the dry ingredients. Beat for 3 minutes until combined.
- Stir in pineapple, grated carrots, and chopped nuts.
Step 2: Bake the Cake
- Pour the batter into the prepared Bundt pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 3: Make the Icing
- Soak currants in ½ cup hot water for 5 minutes. Drain well.
- Beat cream cheese, butter, milk, and vanilla together until smooth.
- Fold in drained currants and chopped walnuts.
Step 4: Frost the Cake
- Once cake is completely cooled, spread icing generously over the top and sides.
Tips
- Toast the nuts lightly before adding for deeper flavor.
- Add ½ cup raisins or currants directly into the batter for extra texture.
- Substitute part of the oil with applesauce for a lighter cake.
- Add ½ tsp nutmeg or ginger for stronger warm-spice notes.
- Use crushed pineapple with juice drained but reserved and add a tablespoon back if batter feels too thick.
- For a richer flavor, replace vanilla with maple extract.
- This cake freezes exceptionally well, wrap slices individually.
- Pairs beautifully with cream cheese frosting (as shown on the second card).
- Bake as cupcakes (approx. 20 to 25 min) for individual portions.
Nutrition
Calories: 505kcalCarbohydrates: 63gProtein: 5gFat: 27gSaturated Fat: 4.1gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 12.3gTrans Fat: 0.1gCholesterol: 47mgSodium: 380mgPotassium: 210mgFiber: 2.8gSugar: 46gVitamin A: 6900IUVitamin C: 3.5mgCalcium: 62mgIron: 1.9mg
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