Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing

Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing
Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing
"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 8 Servings
American Cake Nut Dessert Bake Cream Cheese Lemon Walnut Carrot Winter Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 3 large eggs
  • 3/4 cup olive oil
  • 1 1/4 cups sugar
  • 1 1/4 cups all purpose flour
  • 4 teaspoons ground cinnamon
  • 1 1/2 cups grated carrots (about 3 large)
  • 3/4 cup chopped toasted walnuts
  • lemon cream cheese icing
  • Carbohydrate 51 g(17%)
  • Cholesterol 70 mg(23%)
  • Fat 29 g(45%)
  • Fiber 3 g(10%)
  • Protein 6 g(13%)
  • Saturated Fat 4 g(20%)
  • Sodium 287 mg(12%)
  • Calories 481

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

Preparation Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts. Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour. Invert cake onto plate. Cool 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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