Orange Carrot Bundt Cake Orange Carrot Bundt Cake

Photography: Edward Pond | Food Styling: Claire Stubbs | Props Styling: Maggi Jones

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

  • Portion size 20 servings
  • Credits : Canadian Living Magazine




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.

Nutritional facts <b>Per each of 20 servings:</b> about

  • Sodium 270 mg
  • Protein 3 g
  • Calories 294.0
  • Total fat 10 g
  • Cholesterol 51 mg
  • Saturated fat 6 g
  • Total carbohydrate 50 g


  • Iron 7.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 17.0
  • Vitamin C 7.0
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Orange Carrot Bundt Cake