Table of Contents
Preheat oven to 350°. Liberally grease and flour (or baking spray) bundt pan. Combine dry ingredients (first 7) in a bowl and whisk together. Combine sugars and liquid ingredients in large bowl and stir until thoroughly combined. Then add the dry ingredients and stir gently until just combined. Add carrots, pineapple, coconut, and pecans.
The carrot bundt cake is the only cake that contains carrot mix. if you add the frosting to this cake I am sure that you will make again this dessert at your home. If you are a regular reader of my recipes that you know that the bundt pan and the baking times play the role of the backbone to make a perfect bundt pan.
Place rack in center of oven; spray bundt pan with flour cooking spray. In large bowl, add cake mix, pudding mix, and sugar. In a smaller bowl, mix eggs, water, oil until blended. Add to bowl with cake mix.
Grease and lightly flour BUNDT pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 F. for about 1 1/2 hours. (I baked mine at 325 F.
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