Friday, September 19, 2014
SUPER Easy Carrot Bundt Cake
I LOVE Bundt Cakes so I came up with this recipe & it turned out SUPER moist! SOOOO easy too! I am not a huge "baker" so most baking recipes have to have box mixes & I will add to them to really pump up the flavor.
Here is what you need....
1 Carrot Cake Box mix... any one on sale
1 regular box of instant French Vanilla Pudding
1 cup Sour Cream (Yes - sour cream) you don't taste it but it's what makes this cake super moist.
3/4 c water
3/4 c vegetable or canola oil
about 1/2 cup shredded carrot (appx 1/2 of 1 carrot)... if you don't have a carrot on hand - you can leave it out.
Frosting - Cream cheese frosting from a can. I TOLD you I was not a huge baker... you can make your own if using a canned frosting is not up to your standards ;)
Preheat oven to 350. & grease or spray Pam in your Bundt pan (even if its a non stick)
Everything (except frosting) & mix well. You can use an electric mixer.
Pour in prepared bundt pan.
put on oven rack that is the second from the bottom. Bake at 350 degrees for 45 to 50 min.
Set in on a cooling rack or towel & let cool for at least 30 min.... cover with a plate & flip out.
Frost with Cream Cheese frosting.
~TIP~ I have not tried it but I bet 1/2 of the water could be replaced with pineapple juice for a big pop of flavor.
Try Carrot Cake in a birthday cake silicone mold!