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Walnut Carrot Bundt Cake

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

12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling

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

2 of 2

Walnut Carrot Bundt Cake (continued)

Directions (continued)

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.

Nutrition 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.