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Add a photoServings: 8
Ingredients
- 1Â 1/4 c. all purpose flour
- 4 tsp grnd cinnamon
- 1Â 1/4 tsp baking soda
- 1/4 tsp salt
- 1Â 1/4 c. sugar
- 3/4 c. extra virgin olive oil
- 3 lrg Large eggs
- 1Â 1/2 c. grated carrots (about 3 large)
- 3/4 c. minced toasted walnuts
- Â Â Lemon Cream Cheese Icing
Directions
- Place rack in center of oven and preheat to 350 F. Butter 12-c. nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl till well blended. Using electric mixer, beat sugar, oil and Large eggs in large bowl on medium speed till pale and fluffy, about 5 min. Add in flour mix, beating just till blended. Mix in carrots and walnuts.
- Pour batter into prepared pan. Bake cake till toothpick inserted near center comes out clean, about 50 min. Cold cake in pan on rack 1 hour.
- Invert cake onto plate. Cold completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 440 | |
| Calories from Fat 225 | 51% |
| Total Fat 25.56g | 32% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 309mg | 13% |
| Potassium 133mg | 4% |
| Total Carbs 49.77g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 32.44g | 22% |
| Protein 5.32g | 9% |
