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

Ingredients

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

Directions

~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.

Gray Logo for ads


Copyright © 2017 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Dessert, Local News, News, Recipes