Sour Cream Carrot Bundt Cake

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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
3 eggs
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

  1. Sift together flour, baking powder, baking soda and salt, set aside.
  2. Beat butter and sugar until creamy.
  3. Add eggs one at a time and beat until well blended.
  4. Add orange zest and vanilla.
  5. Beginning and ending with dry ingredients add alternately with three additions of flour mixture and two of sour cream.
  6. Fold in grated carrots.
  7. 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.
  8. Allow to rest for about 5 minutes before removing from pan.

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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:

Carrot Pineapple Loaf

Carrot Cheesecake Muffins

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