Venango County Recipe of the Day: Walnut Carrot Bundt Cake

| June 1, 2017

Franklin and bakingA moist and delicious dessert! Sponsored by Franklin-Oil Region Credit Union.

Walnut Carrot Bundt Cake


1 cup butter, softened
1-2/3 cups sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2-1/2 cups all-purpose flour
1 – 3.4 oz. package instant lemon pudding mix
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plain yogurt
2-1/2 cups grated carrots
3/4 cup chopped walnuts
1 – 16 oz. can cream cheese frosting


~In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon peel.

~Combine the flour, pudding mix, baking powder, baking soda, cinnamon, and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts.

~Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50 to 55 minutes (or until a toothpick inserted near the center comes out clean).

~Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting.

~Store in the refrigerator.

~Makes 16 servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Dessert, Local News, News, Recipes