Bundt Carrot Cake

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  • Yield: 1 10" cake
  • Serving: 10-12
  • Prep time: 15 m
  • Cook time: 60 m
  • Ready in: 1:15 h
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This is another Carrot Cake Recipe I discovered within my Mom’s Recipe Box. This one uses self rising flour and it is to be made in a Bundt pan. I love carrot cake with cream cheese frosting, but when using a decorative Bundt pan and if you happen to be watching calories, a dusting of powdered sugar will make a lovely cake 🙂

Ingredients

Nutrients

Calories
729.2
Calories from Fat
422 g
Total Fat
46.9 g
Saturated Fat
5.9 g
Cholesterol
84.6 mg
Sodium
519.5 mg
Total Carbohydrate
72.7 g
Dietary Fiber
3.5 g
Sugars
41.9 g
Protein
8 g

Step by step method

  • Step 1

    Preheat oven to 350 degrees F.

  • Step 2

    Grease and lightly flour a 10" Bundt pan.

  • Step 3

    Combine sugar, oil, and eggs; beat well.

  • Step 4

    Blend in flour and cinnamon.

  • Step 5

    Add carrots and nuts, mixing well.

  • Step 6

    Pour into prepared 10" Bundt pan; bake for 60 minutes, or until cake tests done.

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