Carrot Bundt Cake

  • Yield 18 servings

Ingredients

Cake:
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 cups sugar
3 cups shredded carrots
4 eggs
1 1/2 cups Mazola corn oil
Icing:
1 (8-ounce) package cream cheese, room teperature
1/2 cup (1 stick) butter or margarine
1 cup confectioners' sugar
Chopped pecans

Instructions

  1. Preheat oven to 350F. Grease and flour a Bundt pan.
  2. To make cake: Combine all ingredients in mixing bowl and mix on medium speed until everything is blended. Pour into prepared pan. Bake  1 hour. Let cool and frost with cream cheese icing.
  3. To make icing: Combine all ingredients, beating until smooth. Spread over top of cake. Top with chopped pecans.

 

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