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    You are in: Home / Recipes / Carrot Bundt Recipe
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    Carrot Bundt

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Chef #349909's Note:

    This cake is very moist and not overly sweet. It tastes of carrot and lemon with just a bit of spice. I've used it as a dessert and as a side-dish or dinner roll substitute at Thanksgiving. I've been making it for a while now and don't remember where I got the recipe. (Maybe from a magazine?) It's been a hit even among people who claim not to like carrot cake.

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    Serves: 12


    12-cup ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°F and prepare a 12-cup bundt pan.
    2. 2
      Zest lemons and then juice them, straining out pips.
    3. 3
      Whisk together flour, baking soda, salt, and spices in a bowl and set aside.
    4. 4
      Cream margarine and sugar together in mixer until smooth and fluffy, scraping down as necessary.
    5. 5
      Beat in eggs one at a time, again scraping down as necessary. The mixture will look curdled but don't panic.
    6. 6
      Beat in dry ingredients in a few small batches. Don't over-beat.
    7. 7
      Stir in carrots until evenly distributed.
    8. 8
      Just before you're ready to bake, stir in the lemon zest and juice. Fill the bundt pan with the batter.
    9. 9
      Bake 40 minutes. The top will look wet and just barely set. Don't over-bake.
    10. 10
      Let cool on a rack for 15 minutes, then invert onto a serving platter.

    Ratings & Reviews:


    Nutritional Facts for Carrot Bundt

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 317.1
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 3.4 g
    Cholesterol 62.0 mg
    Sodium 294.8 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 1.5 g
    Sugars 19.1 g
    Protein 4.6 g

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