Walnut Carrot Bundt Cake Recipe

Walnut Carrot Bundt Cake Recipe photo by Taste of Home

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This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests.

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Walnut Carrot Bundt Cake Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 12-16 Servings

15 50 65

Ingredients

1 cup butter, softened
1-2/3 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2-1/2 cups all-purpose flour
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (8 ounces) plain yogurt
2-1/2 cups grated carrots
3/4 cup chopped walnuts
1 can (16 ounces) cream cheese frosting

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon peel. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 467 calories, 22 g fat (9 g saturated fat), 86 mg cholesterol, 464 mg sodium, 64 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Walnut Carrot Cake in Country October/November 2003, p49