Carrot Bundt Cake

Name: Carrot Bundt Cake
Ingredients: 15.25 ounce spice cake mix; 4 large eggs ((room temperature)); ½ cup canola oil; ½ cup sour cream; 1 Tablespoon fresh orange zest; 2 cups finely shredded carrots ((use fresh carrots, not pre-shredded)); 8 ounce can crushed pineapple, drained well; ¾ cup chopped walnuts; 6 ounces cream cheese, room temperature ((this will be a little over 3/4's of a block of cream cheese)); 2 Tablespoons unsalted butter, room temperature (room temperature); 1 ½ cups powdered sugar ((also called confectioners sugar)); 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 1-3 Tablespoons whole milk; ¼ - ½ cup chopped walnuts ((for topping, optional))

"An easy, moist and delicious Carrot Bundt Cake, perfect for any occasion, with a rich and flavorful blend of cinnamon, nutmeg, and cream cheese frosting!..."

INGREDIENTS

•

15.25 ounce spice cake mix

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4 large eggs ((room temperature))

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½ cup canola oil

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½ cup sour cream

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1 Tablespoon fresh orange zest

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2 cups finely shredded carrots ((use fresh carrots, not pre-shredded))

•

8 ounce can crushed pineapple, drained well

•

¾ cup chopped walnuts

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6 ounces cream cheese, room temperature ((this will be a little over 3/4's of a block of cream cheese))

•

2 Tablespoons unsalted butter, room temperature (room temperature)

•

1 ½ cups powdered sugar ((also called confectioners sugar))

•

1 teaspoon vanilla extract

•

¼ teaspoon kosher salt

•

1-3 Tablespoons whole milk

•

¼ - ½ cup chopped walnuts ((for topping, optional))

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