Orange Carrot Bundt Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE GLAZED BUNDT CAKE



Orange Glazed Bundt Cake image

This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons grated orange zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice

Steps:

  • In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Nutrition Facts :

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE



Carrot Bundt Cake With Cream Cheese Glaze image

This dessert makes a real show piece with its cream cheese glaze. Created for Ready, Set, Cook! (Number 6)

Provided by Pamela

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 24

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemons, zest of
2 tablespoons vegetable oil
1 teaspoon vanilla extract (or pineapple, almond, or lemon)
2 tablespoons lemon juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 cups grated carrots
1 cup raisins
1 cup chopped cashews
4 ounces cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract (or pineapple, almond, or lemon)

Steps:

  • In a large bowl, cream butter and sugars
  • Add eggs, one at a time, beating well after each
  • Add lemon zest, oil, extract and lemon juice
  • Combine dry ingredients; gradually add to wet mixture
  • Stir in carrots, raisins, and nuts
  • Pour into a bundt pan that has been greased well
  • Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
  • Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
  • For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
  • Mixture should be quite thick
  • Pour over warm cake letting glaze drip down the sides
  • Cool to room temperature before serving

PECAN CARROT BUNDT CAKE



Pecan Carrot Bundt Cake image

The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting. -Joan Taylor, Adrian, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 21

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 large eggs
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons orange juice
2 tablespoons lemon juice
1 pound carrots, grated
1 cup raisins
1 cup chopped pecans
FROSTING:
3 ounces cream cheese, softened
1-1/2 to 2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

Nutrition Facts : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE



Carrot Bundt® Cake with Orange-Bourbon Glaze image

This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.

Provided by Brett Profitt

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups white sugar
4 large eggs
¾ cup vegetable oil
2 teaspoons vanilla extract
3 cups lightly packed shredded carrots, drained of excess water
4 tablespoons unsalted butter
1 tablespoon orange juice
½ large orange, finely zested
1 ounce bourbon whiskey, or more to taste
1 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
  • Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
  • Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
  • While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g

ORANGE BUNDT CAKE



Orange Bundt Cake image

Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.

Provided by Sabrina Snyder

Categories     Dessert

Time 1h35m

Number Of Ingredients 12

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter (, softened)
2 cups sugar
4 large eggs
2 oranges (, zested)
2 teaspoons vanilla extract
1/4 cup orange juice
3/4 cup buttermilk
1/4 cup powdered sugar (, for dusting)

Steps:

  • Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
  • Add in the eggs one at a time, then add the vanilla extract and orange zest.
  • In a bowl, combine orange juice and buttermilk.
  • To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
  • Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
  • Pour the batter into you bundt cake pan and bake 50-55 minutes.
  • Let cake cool at least 20 minutes before removing from bundt pan.

Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

CARROT BUNDT CAKE



Carrot Bundt Cake image

You'll be dishing it up all season long.

Provided by Jasmine Smith

Categories     Cakes

Time 3h5m

Number Of Ingredients 19

Baking spray with flour
2 cups (about 8 1/2 oz.)s all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
4 large eggs, at room temperature
1 cup canola oil
1/2 cup whole buttermilk
2 cups packed dark brown sugar
4 cups finely shredded carrots (from 6 large carrots)
1/2 cup chopped toasted pecans, plus more for garnish
1/3 cup chopped crystallized ginger, plus more for garnish
6 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3 cups (about 12 oz.)s powdered sugar, sifted
1 tablespoon pure maple syrup
Carrot chips (such as Bare), crumbled (optional)

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside.
  • Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined. Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, about 55 to 60 minutes, rotating pan on rack halfway through baking time. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
  • Prepare the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute. Spoon frosting into a ziplock freezer bag or piping bag. Cut a 1-inch hole in 1 corner of bag, and pipe frosting in large loops around top and sides of cake. If desired, top with carrot chips. Garnish with additional chopped toasted pecans and crystallized ginger.

ORANGE CARROT BUNDT CAKE



Orange Carrot Bundt Cake image

Make and share this Orange Carrot Bundt Cake recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tablespoons grated orange rind
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup low-fat sour cream
1 cup grated carrot
1 cup icing sugar
3 tablespoons orange juice

Steps:

  • Grease 10-cup classic or fancy bundt or tube pan; dust with flour. Set aside.
  • In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
  • In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternatively with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
  • Bake in centre of 325F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely.
  • Glaze: in small bowl, mix icing sugar with orange juice until smooth; brush over cake.
  • Garnish with chocolate curls and candied orange rind.

Nutrition Facts : Calories 304.1, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.4, Sodium 347, Carbohydrate 46.1, Fiber 0.9, Sugar 26.9, Protein 4.2

CHEESECAKE SWIRL CARROT BUNDT CAKE



Cheesecake Swirl Carrot Bundt Cake image

Find cheesecake swirls when you cut into this deliciously moist and perfectly spiced carrot Bundt cake! The ingredient list looks long, but most items are pantry staples and repeated in other layers of the cake. Make sure the cake cools completely before slicing.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 22

1 cup (240ml) vegetable oil*
4 large eggs, at room temperature
1 and 3/4 cups (350g) packed light or dark brown sugar (I prefer dark)
3/4 cup (133g) smooth unsweetened applesauce*
1 teaspoon pure vanilla extract
1 teaspoon orange zest (can omit if desired)
2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (260g) peeled and shredded carrots* (about 4 large peeled carrots)
optional: 1 cup (130g) roughly chopped pecans*
12 ounces (336g) brick-style cream cheese, softened to room temperature*
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (120g) confectioners' sugar, sifted
2 Tablespoons (30-45ml) fresh orange juice or milk

Steps:

  • Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
  • In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
  • In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It's a thick mixture, so do your best to spread.
  • Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
  • Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
  • After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
  • Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners' sugar to thicken. Drizzle over cake. Slice and serve.
  • Cover leftovers tightly and store in the refrigerator for up to 5 days.

EASY ORANGE BUNDT CAKE



Easy Orange Bundt Cake image

The Easy Orange Bundt Cake recipe is one you'll want to make over and over again.

Provided by The Southern Lady

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 15.25 ounce box Pillsbury Traditional Yellow Cake Mix
1 3.5 ounce box French Vanilla Instant Pudding and Pie Filling
3 eggs
1 1/4 cups fresh or regular orange juice from carton
1 stick or 1/2 cup or 8 tablespoons butter (melted)
1 teaspoon orange or vanilla extract
1 tablespoon orange zest
3/4 cup powdered sugar
3 tablespoons milk
1 to 2 tablespoons orange zest

Steps:

  • Combine cake mix, pudding mix, eggs, orange juice, butter and extract and mix on medium with mixer. Fold in orange zest and mix with spoon. Batter will be thick.
  • Spray a 10 inch bundt pan with cooking spray generously. Bake in preheated 350 degree oven for 45 to 50 minutes until center is done when tested. Cool about 10 minutes in pan. Remove and let cool completely.

CARROT ORANGE CAKE RECIPE



Carrot Orange Cake Recipe image

Fluffy and moist carrot orange cake; yes, I didn't want my carrot cake to be boring, so I added orange juice to give it a sharp, tangy flavour.

Provided by Radwa

Categories     Dessert

Time 50m

Number Of Ingredients 11

3/4 cup orange juice
1/2 cup vegetable oil
4 eggs (room temperature)
2 cups plain flour
1 tbsp baking powder
1 1/4 cup white sugar
1 cup carrot (grated)
1 tbsp orange zest
2 tbsp orange zest
2 tbsp orange juice
1/3 cup icing sugar (powdered sugar)

Steps:

  • Preheat the oven at 175C.
  • Crack the eggs in a bowl then whisk using an electric whisk. Then, add the sugar and whisk again.
  • Now, add the oil and orange juice, whisk.
  • After that, in a bowl, combine the dry ingredients; flour, baking powder and orange zest.
  • Now, add the dry ingredients to the earlier mixture and whisk.
  • Finally, add the carrot then stir using a spatula.
  • Line a 22 cm baking pan or springform with parchment paper and grease the sides with butter. Then pour the batter in the pan.
  • Bake the cake for 45-50 minutes or until fully baked.
  • Pour the orange glaze over the cake as soon as it gets out of the oven.

Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Carbohydrate 45 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 139 mg, Fiber 1 g, Sugar 26 g

EASY CRANBERRY AND ORANGE CARROT CAKE WITH A SIMPLE ORANGE GLAZE



Easy Cranberry and Orange Carrot Cake with a Simple Orange Glaze image

Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!

Provided by Lovefoodies

Categories     Cakes

Time 1h30m

Number Of Ingredients 18

2/3 Cup or 150 g Butter
1/2 lb or 250 g Carrots (about 3 medium carrots)
1 Cup or 200 g Sugar
1 2/3 Cup or 200 g All Purpose / Plain Flour
2 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Baking Soda
2 tsp Baking powder
2 Large eggs
2 Tablespoons Milk
1 Cup or 125 g Dried Cranberries
2 Tablespoons Fresh Orange Juice
Grated Zest of 1 Orange
1/2 Cup or 50 g Walnuts
The Glaze:
1 1/4 cups or 150 g powdered sugar
Juice 1 Orange
Zest 1 orange

Steps:

  • 1. Preheat the oven to 325 F or 170 C. Grease and line a 9 inch / 1 lb loaf pan, or a 9 inch Bundt pan (if making muffins, you will need 12 muffin liners and preheat oven to 400 F or 200 C) 2. Melt the butter in the microwave. 3. Peel and grate the carrots. (use the fine grate holes) 4. Add the carrots, sugar and butter in a bowl. 5. Sift in the flour, cinnamon, nutmeg, baking soda and baking powder. 6. In a separate bowl, lightly beat the eggs then add to the mixture together with the milk. 7. Break up the walnuts and add those together with the cranberries, orange juice and orange zest to the mixture. 8. Combine everything then add to the baking pan. 9. Bake for approximately 1 hour 10 minutes if using a loaf pan. For bundt pans, check after 50 minutes. Test with a skewer in the middle of the cake if it comes out clean. Tip: if your cake needs a little more time baking, cover the top with foil to avoid over browning. For muffins, bake for about 20 minutes. 10. To make the glaze, add all the ingredients to a cup and mix well until the sugar has dissolved. Then drizzle all over the cake. For best results, do this whilst the cake is still warm. 11. Allow to cool before slicing.

Nutrition Facts : Calories 450 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 52 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ORANGE-PINEAPPLE CARROT CAKE



Orange-Pineapple Carrot Cake image

Categories     Cake     Dessert     Bake     Cream Cheese     Orange     Raisin     Pineapple     Macadamia Nut     Carrot     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 8 1/2-ounce can crushed pineapple in juice, well drained
1/2 cup raisins
1/2 cup chopped macadamia nuts
1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
  • Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

More about "orange carrot bundt cake recipes"

CARROT BUNDT CAKE | CREATED BY DIANE
carrot-bundt-cake-created-by-diane image
2017-04-29 I just love bundt cakes and I’m sure you’ll love this Carrot Bundt Cake Recipe I’ve made. You can also print out instructions for an 8″ round cake or a 8×4 loaf cake, so many options, same great taste. When I first got married, my husband baked me his grandmothers’ carrot cake for my birthday. We remember it now, 20 years later. He even wrote happy birthday on the cake…
From createdby-diane.com
Estimated Reading Time 7 mins


THE MOST AMAZING CARROT CAKE BUNDT | AMY TREASURE
the-most-amazing-carrot-cake-bundt-amy-treasure image
2021-04-06 This carrot cake bundt and orange cream cheese frosting recipe can be adapted to make a 2 or 3 layer 20cm round cake or 15 cupcakes. If you wish, you can add 100g raisins or sultanas to this recipe. Storage: This carrot cake bundt …
From amytreasure.com
Reviews 9
Calories 669 per serving
Category Cake


ORANGE CARROT BUNDT CAKE | CANADIAN LIVING
orange-carrot-bundt-cake-canadian-living image
2007-08-12 Grease 10-cup (2.5 L) classic or fancy Bundt or tube pan; dust with flour. Set aside. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla. In separate bowl, whisk …
From canadianliving.com


CARROT PECAN BUNDT CAKE WITH ORANGE CREAM CHEESE GLAZE
2018-04-05 Carrot Pecan Bundt Cake with Orange Cream Cheese Glaze. Since I love traditions, I quickly decided that my kids should have an “Easter cake memory”. I looked in the refrigerator and saw a bag of carrots, then scrounged around the pantry for nuts and this carrot pecan bundt cake with orange cream cheese glaze recipe …
From restandrelish.com
Cuisine American
Total Time 1 hr
Category Dessert
Calories 333 per serving
  • Add powdered sugar and Neufchatel cheese to mixing bowl. Using a hand mixer or your stand mixer, mix together until creamy. Slowly add one tablespoon of orange juice at a time to mixture. Add vanilla extract until smooth. Set aside until ready to glaze cake.


ITALIAN CARROT BUNDT CAKE (TORTA DI CAROTE) - SUGARLOVESPICES
2019-04-30 Using a handheld mixer and a bowl, beat the eggs with the sugar for about 2 minutes until they are light and fluffy. Add the carrot cream and stir it with a spatula. Add the flour sifted with the cinnamon, salt, and baking powder and fold gently but thoroughly. Grease and flour a bundt …
From sugarlovespices.com
Reviews 14
Servings 8-10
Cuisine Italian
Category Dessert
  • In the bowl of a food processor, blend the carrots, then add the Arancello liquor and the oil. Continue to blend until you have a nice smooth orange cream.
  • Using a handheld mixer and a bowl, beat the eggs with the sugar for about 2 minutes until they are light and fluffy.


CARROT BUNDT CAKE - MY LOVELY LITTLE LUNCH BOX
2020-04-08 Instructions. To make the carrot bundt cake: Preheat oven to 180 C (350 F) and generously grease a bundt tin. Set aside. Place the white sugar, brown sugar, vegetable oil, eggs and …
From mylovelylittlelunchbox.com
Cuisine American
Total Time 1 hr 5 mins
Category Dessert
Calories 506 per serving
  • Into a separate bowl, place the flour, baking powder, bicarb soda, cinnamon, all spice, ginger and salt and whisk to combine creating a well in the centre.


ZUCCHINI CARROT BUNDT CAKE WITH ORANGE CREAM CHEESE GLAZE
2014-09-02 Prepare the cake: Preheat the oven to 350 degrees. Generously grease a bundt pan with melted butter or cooking spray. Set aside. Place the grated zucchini in a dish towel and squeeze to …
From flavorthemoments.com
Reviews 46
Category Cakes
Cuisine American
Total Time 1 hr 20 mins
  • Preheat the oven to 350 degrees. Generously grease a bundt pan with melted butter or cooking spray. Set aside.
  • Beat the cream cheese in a medium bowl with a handheld mixer at medium speed until smooth. Add the powdered sugar and beat until incorporated. Add in the orange juice and zest, and beat until combined. If you'd like your glaze to be thinner, add a bit more orange juice.


ORANGE BUNDT CAKE WITH SOAK AND GLAZE | THE BEST CAKE RECIPES
2020-09-29 Preheat the oven to 350º Fahrenheit. Grease with shortening and then dust with flour a 2 ½ quart bundt cake pan. In a medium bowl, mix together the eggs, sugar, vanilla, orange juice and …
From thebestcakerecipes.com
Servings 15
Calories 248 per serving
Estimated Reading Time 5 mins
  • Preheat the oven to 350º Fahrenheit. Grease with shortening and then dust with flour a 2 ½ quart bundt cake pan.
  • While the cake is baking, prepare the syrup. In a small saucepan, heat the orange juice and sugar together. Bring to a low boil and boil for 1 minute to allow the sugar to dissolve. Then remove from the heat.


CARROT ORANGE BUNDT CAKE WITH CANDIED CARROT CURLS RECIPE ...
2020-03-27 1 cup brown sugar. For the cake: Grate carrots in a food processor, then puree peeled and deseeded orange. Combine carrots with half of the sugar in a bowl. Set aside for an hour. Stir in raisins, minced orange, and spices. Preheat oven to 350 degrees. Coat the bundt cake mold with oil and sprinkle with flour.
From recipes.net
Servings 8
Total Time 5 hrs
Category Cakes
Calories 838 per serving


BUNDT PAN CARROT CAKE RECIPES
2021-04-06 · This carrot cake bundt and orange cream cheese frosting recipe can be adapted to make a 2 or 3 layer 20cm round cake or 15 cupcakes. If you wish, you can add … From amytreasure.com 4.9/5 (9) Category Cake Author Amy Treasure Total Time 1 hr 10 mins See details »
From tfrecipes.com


PUMPKIN BUNDT CAKE
Pour the dough into the mold and bake in the hot oven for about 1 hour. Turn the bundt cake out onto a wire rack and let it cool down. Mix the orange juice with food coloring. Add to the icing sugar and stir until smooth (start with a little juice - it's better to add more later so that the glaze doesn't get too runny). Brush the Gugelhupf with it.
From yudix.eu.org


BUNDT CAKE RECIPES | BBC GOOD FOOD
A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family 2 hrs More effort
From bbcgoodfood.com


MINI CARROT BUNDT CAKES | EPICURE.COM
Mini Carrot Bundt Cakes. Print. Share. 45 min; 12 servings; $0.65 /serving. Ingredients CAKES. 2 medium-sized carrots. 2 eggs. 1 ⁄ 3 cup oil + more for oiling. 1 ⁄ 2 cup crushed pineapple. 1 pkg Carrot Cake Mix (Pack of 2) GLAZE. 1 1 ⁄ 4 cups icing sugar. 2 tbsp milk, your choice, or water. 1 tbsp lemon or orange juice. Toppings (optional): lemon or orange zest Preparation. Coarsely ...
From epicure.com


CARROT BUNDT CAKE RECIPES
2020-02-10 · Carrot Bundt Cake Recipe, so moist and rich. Jump to Recipe-Carrot cake is a true winter delight when the fresh juicy red carrot is plentiful in season. It … From recipe52.com Estimated Reading Time 8 mins. Preheat oven on gas mark 4, 180 C or 350 F.Grease 7.5 inch bundt pan generously with butter and set aside.
From tfrecipes.com


ROSE ORANGE CARROT BUNDT CAKE - MOTHER MAY I BAKE
2018-12-22 Rose Orange Carrot Bundt Cake. Bakes; Nada Choufi; December 22, 2018; 11 ingredients; Add to favorites. 0 Share. 0. Print Recipe. Hooray! You have all the ingredients, let's start cooking! Ingredients 0 / 11 ingredients. 3/4 cup softened butter; 1 1/2 cups sugar; 3 eggs; 2 tbsp orange zest; 2 tsp vanilla; 3 cups all-purpose flour; 1.5 tsp baking powder; 1.5 tsp baking soda; 3/4 tsp salt; 1 …
From mothermayibake.com


SPICED ORANGE CARROT BUNDT CAKE — DESSERTS FOR LUNCH
Directions: Preheat the oven to 180C. Grease a 21 cm bundt cake tin and flour it so it coats the surface. Mix well the flour, baking powder, salt, cinnamon, ginger and cayenne in a bowl. Using a stand mixer, whisk the sweetener (or sugar), orange puree, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well.
From dessertsforlunch.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #desserts     #vegetables     #cakes     #carrots     #number-of-servings     #4-hours-or-less

Related Search