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Carrot Bundt Cake
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- #56120
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
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
directions
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.
added by
sgood1
nutrition data
557 calories, 31 grams fat, 66 grams carbohydrates, 8 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
January 30, 2012
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.
September 17, 2011
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.