Carrot-Walnut Bundt Cake with True Lemon

carrot walnut Bundt cake with True Lemon on an orange plate

A yummy ring cake with good-for-you olive oil instead of butter and a healthy crunch from carrots and nuts. Recipe adapted from


For the cake:
1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts

For the icing (optional): 
3/4 cup powdered sugar
1 3-ounce package cream cheese
2 packets True Lemon dissolved in 1 tablespoon water
1 teaspoon vanilla extract
1/4 cup (or more) whipping cream

  1. Place rack in center of oven and preheat to 350°F.
  2. Butter a 12-cup nonstick bundt pan.
  3. Whisk flour, cinnamon, baking soda, and salt in medium bowl until well blended.
  4. Using electric mixer, beat sugar, oil, and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended.
  5. Gently fold in carrots and walnuts.
  6. Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack for 1 hour.
  7. Invert cake onto plate. Let cool completely.
  8. For the icing (optional steps), blend sugar, cream cheese, True Lemon juice, and vanilla in processor, using on/off turns.
  9. Blend in enough cream to form thick but pour-able icing. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

If you decide to omit the icing, another option is to gently mix 1 packet of True Lemon with 1/4 cup of powdered sugar. Lightly sprinkle the topping over the cake once it’s cooled, and enjoy!