Ingredients for Orange Carrot Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 4 large eggs
- 2 tablespoons finely grated orange rind
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Low Fat Sour Cream
- Carrot
- 2 cups icing sugar
- 2-4 tablespoons orange juice (adjust for desired consistency)
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How to Make Orange Carrot Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt or tube pan. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the orange rind and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the grated carrots.
- Pour batter into the prepared bundt pan. Tap the pan gently on the counter to remove air bubbles and smooth the top.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Make the glaze:** In a small bowl, whisk together the icing sugar and orange juice until smooth. Adjust the amount of orange juice to achieve your desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
- Garnish with chocolate curls and candied orange rind (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
107g
Fat
34g
Carbs
15g
