Orange Glazed Carrot Pineapple Cake

Orange Glazed Carrot Pineapple Cake

This bundt cake is flecked with carrots, drizzled with a citrus glaze and topped with orange zest.

YIELDS

10 to 12 servings

INGREDIENTS

Cake

  • 2 cups C&H® Granulated Sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded
  • 1 can (8.5 oz.) crushed pineapple, undrained
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt

Glaze

  • 3/4 cup C&H® Confectioners Sugar
  • 1/4 teaspoon orange rind, grated
  • 3 to 4 teaspoons lemon juice
  • orange (for zesting)

INSTRUCTIONS

Cake

Preheat oven to 350°F. Grease and flour a 9-cup mold.

In a large bowl, combine sugar, eggs, oil and vanilla; beat well. Stir in carrots and pineapple. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Blend into batter. Pour into prepared mold.

Bake for 60 to 70 minutes, or until toothpick inserted in the center comes out clean. Cool in pan 10 minutes. With long spatula, loosen edges and turn out onto rack to finish cooling.

Glaze

Blend confectioners' sugar with orange rind and lemon juice to obtain a drizzling consistency. Top cake with orange glaze, then garnish with orange zest.