Orange Carrot Bundt Cake

By The Canadian Living Test Kitchen

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This recipe makes 20 servings

Nutritional Info
Per each of 20 servings: about	-
cal	294294 cal
pro	3 g3g pro
total fat	10 g10g total fat
sat. fat	6 g6g sat. fat
carb	50 g50g carb
fibre	1 g1g fibre
chol	51 mg51mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit A	1717 vit A
vit C	77 vit C
folate	2020 folate

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

Ingredients

3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
3 eggs 3 3eggeggs
2 tbsp grated orange rind 2 2tbsp tbspgrated orange rind
2 tsp vanilla 2 2tsp tspvanilla
3 cups all-purpose flour 3 3cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1-1/2 tsp baking soda 1-1/2 1-1/2tsp tspbaking soda
3/4 tsp salt 3/4 3/4tsp tspsalt
1 cup sour cream 1 1cup cupsour cream
1 cup grated carrots 1 1cup cupgrated carrotcarrots
Glaze:
1 cup icing sugar 1 1cup cupicing sugar
3 tbsp orange juice 3 3tbsp tbsporange juice
White chocolate , curlsWhite chocolate, curls

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.

Source : Canadian Living Magazine: May 2007