Spiced Pineapple Carrot Ring Cake (Print Version)
# Ingredients:
→ Carrot Bundt Cake
01 -
2 cups (225 g) finely grated carrots - about 3 medium-sized carrots
02 -
1 cup (190 g) canned pineapple - Blended (drain the liquid from the can before blending)
03 -
2¼ cups (290 g) all-purpose flour
04 -
¼ cup (30 g) cornstarch
05 -
2 tsps baking powder
06 -
½ tsp baking soda
07 -
½ tsp salt
08 -
2½ tsps ground cinnamon
09 -
1¾ tsps ground ginger
10 -
¼ tsp ground cloves
11 -
½ tsp ground nutmeg
12 -
1½ cups (300 g) soft brown sugar, firmly packed
13 -
3 large eggs, room temperature
14 -
1 cup (200 g) unflavoured vegetable oil (canola recommended)
15 -
3 tsps vanilla essence/extract
16 -
½ cup (110 g) unsweetened yogurt, room temperature
17 -
1 cup (100 g) pecans or walnuts, coarsely chopped
→ Cream Cheese Glaze
18 -
2 cups (240 g) powdered sugar
19 -
2 tsps unsalted butter, melted
20 -
½ tsp vanilla extract/essence
21 -
¾ cup (170 g) cream cheese, room temperature
# Instructions:
01 -
Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional. Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it. Set aside for now.
02 -
Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple, blend it, and set it aside.
03 -
In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
04 -
In a large mixing bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.
05 -
Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.
06 -
Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.
07 -
Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
08 -
Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling.
09 -
In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.
10 -
Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!
# Notes:
01 -
For accuracy, use the gram measurements provided, as those are the exact quantities used. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
02 -
Even after draining the liquid from the canned pineapple, it should still be fairly liquid once blended. If it turns out too thick, add a little of the reserved pineapple juice to loosen it up (or a little water will do the trick too).
03 -
If using measuring cups, be sure to firmly pack the soft brown sugar. To do this, fill the measuring cup with sugar, then press it down gently with the back of a spoon (applying light pressure). Add more sugar as needed to fill the cup completely.
04 -
If using a convection oven that has a fan function, bake at 160°C (320°F) as the fan function bakes food faster.
05 -
If your cake sticks to the pan, try running a knife along the inner and outer edges of the pan to help loosen it. You can also try placing a hot, damp cloth over the bundt pan which may help release any stuck edges.