Carrot Spice Bundt with Lemon Cream Cheese Frosting

I know it's almost after after National Bundt Day, but I still got bundt fever! The Food Librarian has so many good bundt recipes that it's hard not to want to make then all. Slowly but surely I'd like to pick away at her list, but I definitely don't have the will power like her to tackle them all in such a short amount of time!

This carrot spice bundt seemed look a good one to tackle and I was really interested in trying a lemon cream cheese frosting to pair with it. I made this four a bingo at my school as well. In all honesty, I'm not very good at picking items for bake sales. I do believe most people enjoy a good slice of carrot cake (or at least I'd like to think so), but it's not always the best seller at a bake sale. People want fun cookies, brownies, dirt cups (ohh yeah), pumpkin logs, etc. But a large slice of brown cake isn't the belle of the ball amongst the others. Which is sad=( 'Cause let me tell you, this cake was good.


(Confession: I treated myself to a certain amount of this batter before placing it in the oven. It was the best cake batter I have ever had. So nutty and sweet. LOVE.)

I made this while babysitting one evening, and it was super easy. Only one mistake happened... The recipe says to butter the pan, but it does not say to flour it. I made a bundt not too long ago and remembered flouring it, so I was slightly put off upon reading that (or lack thereof). I went ahead with only buttering it, but then it led to this problem whenever I returned home with my bundt to invert it:


Hmmm. It was the night before my bake sale. Yikes! But I am not easily defeated. I fought for this cake! So careful maneuvering allowed me to lift out the stuck part and place right on top. With a little frosting, no one would ever know;)


Carrot Walnut Cake
found at The Food Librarian

Ingredients

1 1/4 cups all purpose flour

4 teaspoons ground cinnamon

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1 1/4 cups sugar

3/4 cup olive oil

3 large eggs

1 1/2 cups grated carrots (about 3 large)

3/4 cup chopped toasted walnuts
Preparation

Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.

Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.

Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)