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!
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.
- 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!