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Carrot Bundt Cake

Carrot Bundt Cake
By Anne Landefeld on Tuesday, September 17, 2013 at 10:53pm
? 2-1/2 cups shredded carrots
? 1 cup finely chopped pecans
? 2 cups unbleached flour
? 1 1/2 cups sugar
? 2 teaspoons baking powder
? 2 teaspoons ground cinnamon
? 3 eggs
? 1 1/2 cups cooking oil
? 2 teaspoons vanilla
Toss together carrot and pecans, set aside. In another bowl stir together flour, sugar, baking powder, cinnamon and 1 teaspoon salt. Set aside. In large bowl beat eggs, beat in oil and vanilla. Gradually beat in flour mixture then carrot mixture, turn into a well greased 10 inch tube pan. (Don’t bake in a loaf pan, batter in center will not be done before the rest of bread is over done). Bake at 325 degrees for about 1 hour and 10 minutes or a toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Remove from pan and cool completely.

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