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
- Preheat oven to 350F. Grease and flour a Bundt pan.
- 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.
- To make icing: Combine all ingredients, beating until smooth. Spread over top of cake. Top with chopped pecans.
