Carrot Bundt Cake

  • Yield: 18 servings


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


  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.