Walnut Carrot Bundt Cake Recipe

5 1
Walnut Carrot Bundt Cake Recipe
Walnut Carrot Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Walnut Carrot Bundt Cake Recipe

Be the first to add a review
5 1
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.
Recommended: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Walnut Carrot Cake in Country October/November 2003, p49

Nutritional Facts

1 slice: 467 calories, 22g fat (9g saturated fat), 86mg cholesterol, 464mg sodium, 64g carbohydrate (45g sugars, 1g fiber), 6g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWalnut Carrot Bundt Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review