Carrot Pineapple Bundt Cake with Sour Cream Frosting

(recipe from Everyday with Rachael Ray Magazine)

1. Preheat oven to 350 degrees and lightly grease a 6 cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.

2. In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg, and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.

3. Using a wooden spoon, beat the confectioners’ sugar and butter until smooth. Whisk in the remaining 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle with cinnamon. Dig in!

A few notes about this cake:

-Make sure you sift the powdered sugar in the frosting. I got lumps because I didn’t. I quickly got over the lumps because the taste was soo good. It wiped away my OCD for those lumps. THOSE DAMN LUMPS!

-I used a bigger bundt cake than the required 6 cup bundt pan. This effects the cooking time a little bit! It actually made the cake bake in less time. Make sure you know that!

-I rushed through the recipe and didn’t realize the butter was supposed to be softened-not melted for the frosting. Make sure you do that! It worked out in the end, but it freaked me out in the process! Don’t make that mistake!