Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing, says John K. Wildemore IV of Philadelphia, Pennsylvania. I hope you can persuade the owner to share this recipe. Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste. 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 |
Directions:
1. Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
2. Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
3. Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
|
|