Carrot-Pineapple Bundt Cake with Sour Cream Frosting

My mom, older sister, and I made this together for a family gathering. We found this recipe in the Everyday with Rachel Ray magazine. To make sure we had enough for our family, we doubled the recipe to fill a 12-cup Bundt pan.

My grandpa especially loved this, so I sent the two leftover pieces home with him. The next day, my grandma called to tell me how much Grandpa enjoyed the cake!

Ingredients:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground 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 shredded carrots (about 2 medium)

1/2 cup chopped fresh or canned pineapple

1/2 cup chopped walnuts

1 cup confectioners' sugar, sifted

3 tablespoons unsalted butter, softened

** Double the ingredients and bake in a 12-cup Bundt pan for 10 to 15 more minutes.

Directions:

• Preheat the oven to 350 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.
• 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.
• 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.

Notes: Be sure to lightly grease the pan. What fun is a bundt cake if you can't get it out of the pan? Also, a mixer isn't need for this recipe -- just a whisk!