Hi friends!happy easter!!
This Morning Bundt Cake will make a delicious coffee cake for breakfast or brunch. Made with carrots, this morning bundt cake will become a family favorite!
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup butter room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups buttermilk
1 cup carrots
1 cup chocolate chip
1/2 cup walnut or pecans
Preheat oven to 375º F. Spray bundt pan with baker's spray or coat well with shortening or butter and flour, making sure to discard any excess flour after coating.
Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Gently stir in flour mixture, alternating with buttermilk. Stir until just combined. Fold in carrots, and walnut and pour mixture into prepared bundt pan. Bake until a toothpick or skewer inserted in the middle comes out clean, about 55-60 minutes.
Once cake has baked, remove from the oven and allow to cool slightly in the pan. Then, invert onto a cake plate to finish cooling.
Enjoy!
