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Ingredients
Scale
- 8 oz of cream cheese, softened
- 8 tablespoons (1/2 cup) butter, softened
- 1 1/2–2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (240 g)
- 1½ teaspoons baking soda (7 g)
- 2 teaspoons baking powder (8 g)
- 1 cup brown sugar, packed (200 g)
- 1 cup granulated sugar (200 g)
- 1 cup canola oil (220 g)
- 4 large eggs (about 200 g)
- 1 teaspoon salt (6 g)
- 2 teaspoons ground cinnamon (5 g)
- 2 cups grated carrot (220–240 g)
- 1 can (16 oz) crushed pineapple, well drained (about 8 oz / 225 g after draining)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In another bowl, mix the oil with the brown and granulated sugars using an electric mixer or whisk. Add the eggs one at a time, ensuring they are well blended.
- Slowly mix in the dry ingredients, keeping the mixer on low speed.
- Fold in the grated carrot and drained pineapple gently, using a spatula to scrape the bowl without over-mixing.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese together until smooth. Mix in the vanilla and gradually add the powdered sugar until reaching the desired consistency.
Notes
Ensure not to over-mix the batter to maintain a moist texture.
You can adjust the sweetness by varying the amount of powdered sugar in the frosting.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg