Pineapple & Mango Carrot Ring

Pineapple & Mango Carrot Ring


  • 3 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ground clove
  • ½ tsp ground allspice
  • ¾ cup brown sugar
  • 1 cup butter (2 sticks)
  • 1 cup 505 Southwestern® Pineapple Mango Jalapeno Salsa
  • 4 large eggs
  • 2 cups grated carrots
  • Zest and juice of 1 orange

Order Ingredients

505 Southwestern Pineapple Mango Jalapeno Salsa
505 Southwestern®
Pineapple Mango Jalapeno Salsa
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8-10 servings

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift flour, baking soda, salt, cinnamon, clove and allspice into medium bowl. In a different large
bowl, beat brown sugar, butter and 505SW™️ Pineapple Mango Jalapeño Salsa using electric mixer until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in orange juice and orange zest. Transfer batter to prepared pan. 

Bake carrot ring until tester inserted near center comes out clean, about 45 minutes. Cool carrot ring in pan on rack for 15 minutes. Turn ring out onto platter and serve warm.

MAKE AHEAD: This recipe can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.