Nutrients per serving
- (when recipe serves 14)
- Protein: 5.0 grams
- Fat: 27.0 grams
- Carbohydrates: 60.0 grams
- Calories: 500
Carrots
Carrot Spice Bundt Cake
You can't go wrong with this super easy cake that's iced with a gooey cream cheese frosting.
Cooking Time: Not Available
Baking Time: 45 Minutes
Servings: 12 to 14
Ingredients:
- 2-1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) cinnamon
- 1-1/2 tsp (7 mL) each of nutmeg and ginger
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1-1/4 cups (325 mL) vegetable oil
- 1-3/4 cups (425mL) granulated sugar
- 4 eggs, lightly beaten
- 1 tbsp (15 mL) vanilla
- 3 cups (750 mL) loosely packed corsely grated Ontario Carrots (3 to 5)
- 1 Ontario Apple, peeled and chopped
- 1 pkg (4 oz/125 g) cream cheese, at room temperature
- 2 tbsp (25 mL) butter, at room temperature
- 1-1/2 to 2 cups (375 to 500 mL)
- Sifted icing sugar
- 1/2 tsp (2 mL) vanilla
- Squeeze of lemon
Icing:
Preparation:
Lightly grease 10-inch (25 cm) Bundt pan. In medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.
In large bowl, whisk oil with sugar then eggs and vanilla; Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top as best you can. Bake in 350 F (180 C) oven until toothpick inserted in cake comes out clean, 45 to 50 minutes.
Remove from oven. Let stand in pan on rack for 15 minutes. Run knife around edge then carefully turn out onto cooling rack to cool completely before icing.
Icing:
In large bowl and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add icing sugar until thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more icing sugar if mixture is too runny to spread. Swirl on top and side of cake.
