Carrot Bundt Cake

Ingredients

Carrot Cake

• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 Tablespoons grated orange rind
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup sour cream
• 1 cup grated carrot
• 1/2 cup chopped walnuts

Cream Cheese Icing

• 2 cups cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Garnish

• 1 cup chopped walnuts
• Serves 6 - 8

Directions

1. Preheat oven to 325F.
2. Grease a bundt pan with oil.
3. Beat together butter and sugar until light and fluffy. Add eggs in one at a time beating after each addition. Mix in vanilla and orange rind. Set aside.
4. In a separate bowl whisk together flour, baking powder, baking soda and salt.
5. Alternating between flour mixture and sour cream, mix into butter mixture until well incorporated. Add in carrots and walnuts and stir till evenly distributed.
6. Pour into prepared bundt pan and bake for 50 - 60 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pan and let cool completely on a wire rack.

Cream Cheese Icing

1. Beat together cream cheese and butter until light and fluffy. Add in sugar and vanilla, and beat for about 10 minutes.
2. Garnish with walnuts (optional).