Two things inspired this post today. First is that we joined the co-op & now I have an abundance of fresh produce here in the house & second is that while we were doing our monthly stock up at Costco we came across this Nordic Ware Cast Aluminum Fleur de Lis Bundt Pan with Cake Keeper set (Costco website wasn’t showing it so this link is to Amazon). I was dying to pick up a bundt pan & so I was so happy to have found this one. It also gave me the perfect excuse to make the carrot cake that I have been meaning to do for YEARS!!
The day after we picked up our basket I spent about 5 hours in the kitchen prepping the food, slicing, dicing & packaging it up so that most of it would go into the freezer for future use & the rest was ready to grab & use on a moments notice depending on what we chose to make. It was well worth my time & I made sure to keep out just enough carrots to make this recipe.
Carrot Cake {Recipe} ~ Just in Time for Easter
Ingredients
- 2 1/2 cups granulated sugar
- 1 cup canola oil
- 4 eggs
- 5 tbsp hot water
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 1/2 cups grated carrots
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Grease & flour pan.
- Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
- Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
- Pour into prepared pan
- Bake 65-75 minutes- or until your toothpick comes out clean.
- Cool in pan on wire rack 10-15 minutes.
- Gently run knife along sides to release & invert on plate, removing from pan.
- Drizzle frosting over before cake cools completely.
- Store in airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Frosting recipe below
Carrot Cake {Recipe} ~ Just in Time for Easter
Ingredients
- 2 1/2 cups granulated sugar
- 1 cup canola oil
- 4 eggs
- 5 tbsp hot water
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 1/2 cups grated carrots
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees.
- Grease & flour pan.
- Combine sugar, oil, eggs & water in mixer bowl- beat until well incorporated.
- Add all remaining ingredients- mixing in carrots & pecans last- after beating all other ingredients together.
- Pour into prepared pan
- Bake 65-75 minutes- or until your toothpick comes out clean.
- Cool in pan on wire rack 10-15 minutes.
- Gently run knife along sides to release & invert on plate, removing from pan.
- Drizzle frosting over before cake cools completely.
- Store in airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This would make an excellent addition to your Easter menu. This was enough to give our family of 5 dessert for 2 nights- or 10 slices. If you were to slice a bit thinner, I’m sure you could get closer to 16 servings. We like to have a good size wedge – which is a good thing we don’t have it around all that often.
I wasn’t as successful in getting the fleur de lis shape to show like they product image does.
This will take some practice so be ready- more things to come using my new pan.
Enjoy!
To see where I am linking today- visit HERE
Tamar says
I haven’t had a carrot cake in ages! Joining the co-op sounds so fun!
Yolanda says
Oh yummy! I love carrot cake but have never made any, thanks for this!
Amy says
Yum! This cake looks delicious!
Emma says
GINA. this looks so amazingly good.
xx emma
Paige Flamm says
I love carrot cake! This looks delicious!
Paige
http://thehappyflammily.blogspot.com
Kimberly says
YUM! I love carrot cake!
Kim Cunningham says
Yum! I love a good carrot cake! I never thought of making one for Easter, but yeah, that would be perfect for our little bunnies!
Tiaras & Tantrums says
literally – my favorite dessert in the world!
Serendipity is Sweet says
I have often oogled that pan but don’t have one. What a beautiful cake!
Danelle says
I’m so excited to see a carrot cake in a bundt pan. I’ve been thinking about making one for Easter, but I didn’t want to hassle with a layer cake. I love bundt cakes. I’m so glad you shared this. I’m pinning it now!
Sharon says
Yummm! I love carrot cake but I’ve never made one. I think you’ve inspired me. This one looks so moist and delicious!
Tish says
this looks so, so good!! i love a good moist carrot cake and that’s exactly what yours looks like! that last closeup looks fabulous!!
Jamielyn@iheartnaptime says
YUM! Looks delicious! Thanks for sharing. 😀 Have a great weekend!
Sarah Lynn | Sarah Lynn's Sweets says
Sounds delicious! Definitely want to try, thanks for sharing!
Danelle says
Had to tell you I made this yesterday…but as cupcakes. YUM! I put some in the freezer so I wouldn’t eat them all at once. I added coconut and pineapple too. I loved that it wasn’t too sweet, and fluffy but moist at the same time. I frosted them, but I actually left a few plain because they were so good that way too. Can’t wait to try it as a bundt cake as well. Thanks!
Cynthia L. says
How did you know carrot cake is my favorite cake of all time? I love it! I think it is great that you did this in a bundt pan! It is my favorite way to make a cake!
Thank you for linking up to the In and out of the Kitchen party. I look forward to seeing what you bring to the party next week!
Cynthia at http://FeedingBig.com
Leslie L says
Sure looks yummy but wonder if perhaps cut the oil to !/2 cup and then use 1/2 cup of applesause? A cup of any kind of oil clogs the arteries just thinking about it let alone eating it in something.