Carrot-Walnut Cream Cheese Cake
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YIELD Makes 1 cake
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Make 2 cakes for the Pumpkin Palooza Cake
INGREDIENTS
| 2‑1/2 | cups all-purpose flour |
| 2 | teaspoons baking soda |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon salt |
| 2 | cups sugar |
| 1 | cup canola oil |
| 3 | eggs |
| 1 | teaspoon vanilla |
| 2‑1/2 | cups grated carrots (about 5 large carrots) |
| 1 | can (15-ounces) pears, well-drained and finely chopped |
| 1 | cup chopped walnuts |
| Cream Cheese Frosting | |
PREPARATION:
- Preheat oven to 350°F. Grease 10-inch Bundt pan.
- Combine flour, baking soda, cinnamon and salt in large bowl. Set aside. Combine sugar, oil, eggs and vanilla in large bowl of electric mixer. Beat at medium speed 2 minutes. Add flour mixture and beat just until incorporated. Do not overmix.
- Stir in carrots, pears and walnuts. Spoon batter into prepared pan. Bake 1 hour or until cake tester or toothpick inserted 1-inch form edge comes out clean.
- Let cool on wire rack 10 minutes. Turn cake out onto wire rack Cool completely. Meanwhile, prepare Cream Cheese Frosting.
Note
Recipe makes one cake. Make two cakes for the Pumpkin Palooza Cake.
This recipe appears in:
Pumpkin Palooza Cake
/ Cakes
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