Although the summer months go by so quickly they reward us with delicious seasonal fruit and vegetables to be fully enjoyed at their peak .
As autumn approaches the abundance of late summer and fall produce is a welcomed sight and fresh, sweet carrots are no exception.
Some time ago I saved this recipe with the intended purpose of trying it out with fresh carrots from this year’s crop. Although I already have a very good recipe for Carrot Cake this one has a few distinctively different ingredients and I was curious…just curious.
Surprised at the thickness of the batter I was sure to end up with a carrot pound cake but even more to my surprise a very light, fine textured cake emerged from the Bundt pan.
Just a note on the freshly grated orange zest …whatever you do don’t leave it out!
Sour Cream Carrot Bundt Cake
¾ cup unsalted butter, softened
1 ½ cups sugar
2 tablespoons grated orange zest
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoons salt
1 cup sour cream
1 cup grated carrots
- Sift together flour, baking powder, baking soda and salt, set aside.
- Beat butter and sugar until creamy.
- Add eggs one at a time and beat until well blended.
- Add orange zest and vanilla.
- Beginning and ending with dry ingredients add alternately with three additions of flour mixture and two of sour cream.
- Fold in grated carrots.
- Spoon batter into a greased Bundt pan and bake in a preheated 325 degree F. oven for 50 to 60 minutes or until a wooden skewer inserted in the center comes out clean.
- Allow to rest for about 5 minutes before removing from pan.
Notes, Tips and Suggestions
- Use a large bowl to combine wet ingredients leaving plenty room for the addition of dry ingredients.
- Batter will be very thick. Spreading the grated carrots evenly over the batter before folding in will make mixing in much easier.
More Carrot recipes: