Carrot Bundt Cake with Cinnamon Glaze Recipe

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Servings: 8 Servings


Cost per serving $1.12 view details


  1. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Add lemon zest, oil, extract and lemon juice.
  2. Combine dry ingredients; gradually add to wet mixture.
  3. Stir in carrots and coconut.
  4. Pour into a bundt pan that has been greased and floured well.
  5. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm.
  7. For the glaze, in a mixing bowl, beat the confectioners sugar, milk, cinnamon, salt, and extract until smooth. Add more milk as needed. Mixture should be quite thick.
  8. Pour over warm cake letting glaze drip down the sides.
  9. Cool to room temperature before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 8 servings
Calories 876  
Calories from Fat 273 31%
Total Fat 31.07g 39%
Saturated Fat 17.28g 69%
Trans Fat 0.09g  
Cholesterol 154mg 51%
Sodium 784mg 33%
Potassium 313mg 9%
Total Carbs 144.34g 38%
Dietary Fiber 3.4g 11%
Sugars 104.88g 70%
Protein 8.56g 14%
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