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Carrot Bundt Cake

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Rating: 5/5
2 reviews

ready in: over 5 hrs
serves/makes:   16

recipe id: 56120

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3 cups all-purpose flour
2 1/2 cups sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
4 large eggs
1 1/2 cup salad oil
1 teaspoon vanilla extract
2 cups packed shredded carrots
2 cups walnuts, chopped
1 cup applesauce
1 1/4 cup confectioners' sugar


Begin about 4 hours before serving or early in the day: Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan.

In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon, and salt. In small bowl, with fork, beat eggs slightly; stir in oil and vanilla. Stir egg mixture, shredded carrots, walnuts, and applesauce into flour mixture just until flour is moistened.

Spoon batter into pan, spreading evenly. Bake 1 hour and 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack to cool completely.

Prepare confectioners sugar icing: In bowl, with spoon, mix confectioners sugar and 5 teaspoons water until smooth and an easy spreading consistency. Place cake on platter. With spatula, spread confectioners' sugar icing on cake.

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557 calories, 31 grams fat, 66 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I made a few changes. 2 cups applesauce and 1/2 cup oil; 3 cups shredded carrots: 1 cup chopped walnuts Just wanted to make it a bit more healthy and this cake was fabulous. I had to bake it 1 hour 30 minutes and then turned oven off and let it sit in there another 10 minutes. The extra carrots and applesauce probably made it juicier. It's Just plain awesome and 8 WW points plus.

Guest at

REVIEW: 5 star recipe rating
this recipe was easy to make and so delicious!i topped it with a cream cheese glaze. the cake is very moist and was even tastier the next day. i would not change a thing about it.

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