• Tweet

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

• Heat oven to 350°.
• Lightly spray bundt pan with Baker’s Joy. Set aside.
• Whisk together the eggs, sour cream, orange and lemon zest until smooth.
• Fold in most of the grated carrots, reserving a few for garnish.
• Mix in cake mix, beating until smooth.
• Fold in most of the blueberries, reserving a few for garnish.
• Pour into prepared pan and tamp on counter to even out.
• Bake 35-45 minutes until set and toothpick comes out clean.
• Loosen sides and invert onto serving plate.
• Brush warm cake with reserved juices.
• Cool completely.
• Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
• Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

• With an electric mixer, beat cream cheese, butter and milk together.
• Gradually add the powdered sugar.
• Beat in vanilla last.