carrot bundt cake
From my Mamaw's recipe collection.
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yield
12 serving(s)
cook time
1 Hr
method
Bake
Ingredients For carrot bundt cake
- FOR THE CAKE
-
3 cplus 2 tablespoons all purpose flour, divided
-
3 csugar
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1 Tbspground cinnamon
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2 tspbaking powder
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2 tspbaking soda
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1 1/2 tspsalt
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5eggs, divided
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4 cfinely grated carrot
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1 ccanola oil
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1 cfinely chopped pecans
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1 Tbspvanilla
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1 pkg8 ounces cream cheese, softened
-
1/2 cpowdered sugar
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1 Tbsporange zest
-
cream cheese glaze (below)
- FOR THE CREAM CHEESE GLAZE
-
3 ozcream cheese, softened
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3/4 cpowdered sugar
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1/4 cwhole milk
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1 tsporange zest
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1 Tbspfresh orange juice
How To Make carrot bundt cake
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1Preheat oven to 325F. Spray a 15 cup bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, stir together 3 cups flour, sugar, cinnamon, baking powder, baking soda, and salt. Lightly beat 4 eggs; add beaten eggs, carrot, canola oil, pecans, and vanilla to flour mixture, stirring until combined. (Batter will be thick.) In a medium bowl, beat cream cheese until smooth. Add powdered sugar, remaining 2 tablespoons flour, remaining egg, and zest, beating until combined. Pour half of batter into prepared pan. Spoon cream cheese mixture over batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl. Smooth top with an offset spatula. Bake until a wooden pick inserted near center comes out clean, approximately 1 hour. Let cool in pan 10 minutes. Remove from pan and let cool slightly on a wire rack.
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2Make the cream cheese glaze: In a medium bowl, whisk together cream cheese, powdered sugar, milk, and orange zest and juice until smooth. Drizzle glaze over slightly warm cake.
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