Cuisine Magazine July/August 1979 - The Culinary Cellar

Step 1

For Cake:

Step 2

Heat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan; set aside. Drain well the liquid from the pineapple into bowl of electric mixer; reserve pineapple. Add eggs, oil, and vanilla to the pineapple liquid and beat until mixed.

Step 3

Add flour, granulated sugar, baking soda, cinnamon, salt, and baking powder to bowl; beat on medium speed for 3 minutes. Stir in reserved crushed pineapple, carrots, and 1-1/2 cup chopped walnuts. Pour into prepared Bundt pan. Bake until a wooden pick inserted in highest part of cake comes out clean, about 1 hour, 7 minutes. (ovens vary so if not quite done, check every 2 minutes).

Step 4

Remove from oven and set on a wire rack. Cool in the pan for 30 minutes before removing to cool completely.

Step 5

For Frosting: Beat cream cheese and butter until fluffy. Beat in vanilla, orange juice, and cinnamon. Gradually beat in powdered sugar until smooth and of good drizzling consistency.

Step 6

To Finish: Place cake on cake stand. Carefully spoon frosting over cake. Sprinkle finely chopped walnuts around the top. Keep cake covered. It's even better the next day!