Carrot & Pineapple Bundt Cake With Cream Cheese Frosting

Directions

1. 1
   CAKE: Grease and lightly flour bundt pan.
2. 2
   In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
3. 3
   Drain crushed pineapple reserve the drained juice.
4. 4
   In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
5. 5
   Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
6. 6
   Stir in carrots, crushed pineapple and chopped pecans.
7. 7
   Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
8. 8
   Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
9. 9
   ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.