Tested till perfect Orange Carrot Bundt Cake

Orange Carrot Bundt Cake

Enjoy the moistness of a carrot cake and the elegance of a Bundt cake all in one.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16 to 20

Ingredients

  • 3/4 cup 3/4cupbutter, softened
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 3 3eggeggs
  • 2 tbsp 2tbspgrated orange rind
  • 2 tsp 2tspvanilla
  • 3 cups 3cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1-1/2 tsp 1-1/2tspbaking soda
  • 3/4 tsp 3/4tspsalt
  • 1 cup 1cupsour cream
  • 1 cup 1cupgrated carrotcarrots

Glaze:

  • 1 cup 1cupicing sugar
  • 3 tbsp 3tbsporange juice
  • white chocolate, curls
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Preparation

Grease 10-cup (2.5 L) classic or fancy Bundt or tube pan; dust with flour. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake. Garnish with chocolate curls and Candied Orange Rind.

Additional information :

Tip: To make white chocolate curls, spread melted chocolate thinly with palette knife onto clean baking sheet; refrigerate until pliable but not sticky, about 15 minutes. Brace pan against body. Holding palette knife with 2 hands and at 45-degree angle away from you, pull through chocolate to scrape into curls, refrigerating pan if chocolate begins to soften. Refrigerate curls until chilled.

Nutritional Information Per each of 20 servings: about

cal 294 pro 3g total fat 10g sat. fat 6g
carb 50g fibre 1g chol 51mg sodium 270mg

% RDI:

calcium 3 iron 7 vit A 17 vit C 7
folate 20
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