Carrot-Walnut Bundt Cake with True Lemon

Ingredients

• 1 1/4 c

  all purpose flour

• 4 tbsp

  ground cinnamon

  
  

• 1 1/4 tsp

  baking soda

  
  

• 1/4 tsp

  salt

• 1 1/4 c

  sugar

• 3/4 c

  olive oil

• 3

  large eggs

• 1 1/2 c

  grated carrots (about 3 large)

  
  

• 3/4 c

  chopped toasted walnuts

• 3/4 c

  powdered sugar (for the frosting)

• 3 oz

  cream cheese

• 2

  packets of True Lemon, dissolved in 1 tablespoon water

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• 1 tsp

  vanilla extract

  
  

• 1/4 c

  (or more) whipping cream

Directions

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