Aunt Mary's Carrot-Pineapple Bundt Cake

Ingredients

• 2 cups sugar (I use 1 1/2 cup)
• 1 1/2 teaspoons baking soda
• 3 cups cake flour, sifted
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 (8 3/4 ounce) can crushed pineapple, chopped small or 1 1/4 cups fresh pineapple, chopped small
• 1/2 cup pineapple juice (previously reserved)
• 3 eggs, beaten
• 1 1/2 cups oil
• 2 teaspoons vanilla
• 2 cups raw carrots (grated and loosely packed)
• 1 1/2 cups pecans (optional)

Directions

1. 1

   Grease and lightly flour baking pan. Preheat oven to 325°F

2. 2

   Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder

3. 3

   Drain can of pineapple juice from pineapple, saving the juice.

4. 4

   Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla

5. 5

   Stir in pineapple, carrots and (optional) pecans

6. 6

   Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).

7. 7

   Cool for 10 minutes in pan before unmolding

8. 8

   Frost with Currant-Nut Icing.

9. 9

   Currant-Nut Icing

10. 10

    4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla

11. 11

    1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts

12. 12

    1/4 cup butter 1/4 cup currants

13. 13

    2 Tablespoon milk

14. 14

    Plump currants by soaking in 1/3 cup of hot water for 5 minutes.

15. 15

    Drain well.

16. 16

    Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla

17. 17

    until smooth. Fold in walnuts and currants.

18. 18

    Spread over cooled cake.