Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing Recipe

Name: Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 4 teaspoons ground cinnamon; 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1 1/4 cups sugar; 3/4 cup olive oil; 3 large eggs; 1 1/2 cups grated carrots (about 3 large); 3/4 cup chopped toasted walnuts; Lemon Cream Cheese Icing

Servings: persons

1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing

1
Place rack in center of oven and preheat to 350F.
2
Butter 12-cup nonstick Bundt pan.
3
Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended.
4
Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes.
5
Add flour mixture, beating just until blended.
6
Fold in carrots and walnuts.
7
Pour batter into prepared pan.
8
Bake cake until toothpick inserted near center comes out clean, about 50 minutes.
9
Cool cake in pan on rack 1 hour.
10
Invert cake onto plate.
11
Cool completely.
12
Drizzle icing over top of cake, allowing icing to flow down sides.
13
(Can be made 1 day ahead.
14
Cover and chill.)

1076

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 4 teaspoons ground cinnamon, 1 1/4 teaspoons baking soda, 1/4 teaspoon salt, and more.

Yes, Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing

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