RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4566
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| Recipe Name: |
Carrot Bundt Cake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
16 |
| Cooking Time: |
80.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$1.62
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Bake cake in 2, 9-inch pans for 45 minutes. Cool in pans for 10 minutes. Invert and ice with Orange Cream Cheese Icing.
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Ingredients:
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Directions:
Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon, and salt. In small bowl, with a fork, beat eggs slightly; stir in oil and vanilla. Using your hands, stir egg mixture, carrots, walnuts, and applesauce into flour until flour is just moistened. Spoon batter into pan, spreading evenly.
Bake for 1 hour and 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. With spatula, loosen cake from edge of pan; invert onto wire rack to cool completely.
Prepare powdered sugar glaze:
In a small bowl with a spoon, mix powdered sugar and orange juice until smooth and an easy spreading consistency. Place cake on serving platter. Drizzle icing over cake. |
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| Nutrition per Serving: |
| Calories: |
401 |
Total Carbs: |
66.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.8 |
Fat: |
14.2 |
Protein: |
5.49 |
| Fiber: |
0.00 |
Sodium: |
318.91 |
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