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  • Carrot Walnut Bundt Cake With Lemon Cream Cheese

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    Carrot Walnut Bundt Cake With Lemon Cream Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/4 c. all purpose flour
    • 4 tsp grnd cinnamon
    • 1 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1 1/4 c. sugar
    • 3/4 c. extra virgin olive oil
    • 3 lrg Large eggs
    • 1 1/2 c. grated carrots (about 3 large)
    • 3/4 c. minced toasted walnuts Lemon Cream Cheese Icing

    Directions

    1. Place rack in center of oven and preheat to 350 F. Butter 12-c. nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl till well blended. Using electric mixer, beat sugar, oil and Large eggs in large bowl on medium speed till pale and fluffy, about 5 min. Add in flour mix, beating just till blended. Mix in carrots and walnuts.
    2. Pour batter into prepared pan. Bake cake till toothpick inserted near center comes out clean, about 50 min. Cold cake in pan on rack 1 hour.
    3. Invert cake onto plate. Cold completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

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