Name: Carrot Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 16 servings
Ingredients: 2 cups sugar; 1-1/2 cups canola oil; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 cups shredded carrots (about 6 medium); 1 cup chopped walnuts; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar

Baked in a pretty cake pan and swirled with tangy cream cheese frosting, this carrot Bundt cake recipe is one you'll make again and again.

Ingredients

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups shredded carrots (about 6 medium)

1 cup chopped walnuts

FROSTING:

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

Instructions

1 Prepare the Bundt pan

2 Preheat oven to 350°F. Carefully grease and flour a Bundt pan.

3 Make the cake batter

4 Beat the sugar, eggs, oil and vanilla until light and fluffy. In a separate bowl, whisk up flour, baking soda, salt and cinnamon. Add to the wet ingredients and mix until just blended. Fold in the carrots and the walnuts.

5 Bake the cake

6 Pour the batter into the pan and bake for 50 to 60 minutes until a toothpick or tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and carefully turn it out on a rack to cool completely.

7 Frost the cake

8 Beat the cream cheese and the butter until smooth. Slowly add the confectioner's sugar. Spread the frosting over the cooled cake.