Print Options

Back to Walnut Carrot Bundt Cake >

Include these items:

Taste of Home Logo

Walnut Carrot Bundt Cake

 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 King Arthur Unbleached 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

2 of 2

Walnut Carrot Bundt Cake (continued)

Directions (continued)

  • 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.