Carrot Walnut Bundt Cake
1-1/4 c. all-purpose flour
4 tsp ground cinnamon
1-1/4 tsp baking soda
1/4 tsp salt
1-1/4 c. sugar
3/4 c. olive oil
3 large eggs
1-1/2 c. grated carrots (about 3 large)
3/4 c. chopped toasted walnuts
Lemon Cream Cheese Icing
Place rack in center of oven and preheat to dg350. Butter 12-cup
Bundt pan. Whisk flour, cinnamon, salt and baking soda in medium bowl
until well-blended.
Using electric mixer at medium speed, beat sugar, oil and eggs in
large bowl until fluffy, about 5 minutes. Add flour mixture, beating
just until blended. Fold in carrots and walnuts. Pour batter into
prepared pan. Bake cake about 50 minutes, until tests clean. Cool cake
in pan on rack one hour. Invert cake onto plate; cool completely.
Drizzle icing over top and sides of cake.
Lemon Cream Cheese Icing
3/4 c. powdered sugar
1 3-oz. pkg. cream cheese
1 tbsp fresh lemon juice
1 tsp finely grated lemon peel
1 tsp vanilla extract
1/4 c. whipping cream
Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in
processor, using on-off turns. Blend in enough cream to form thick,
but pourable icing.
Happy Baking!
Sherri
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