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Walnut Carrot Bundt Cake

Total Time

Prep: 15 min. Bake: 50 min. + cooling


12-16 servings

This carrot cake is surprisingly moist and very flavorful. It also has a nice texture and cut beautifully for serving to your guests. —Darlene Brenden, Salem, Oregon


  • 1 cup butter, softened
  • 1-2/3 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2-1/2 cups all-purpose flour
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 2-1/2 cups grated carrots
  • 3/4 cup chopped walnuts
  • 1 can (16 ounces) cream cheese frosting


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.

Nutrition Facts

1 slice: 467 calories, 22g fat (9g saturated fat), 86mg cholesterol, 464mg sodium, 64g carbohydrate (45g sugars, 1g fiber), 6g protein.

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