Walnut Carrot Bundt Cake Recipe
Walnut Carrot Bundt Cake Recipe photo by Taste of Home

Walnut Carrot Bundt Cake Recipe

Publisher Photo
This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Walnut Carrot Cake in Country October/November 2003, p49

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.

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