Directions:
Place rack in center of oven and preheat to 350 F. Butter a 12 cup nonstick Bundt pan. Toast ¾ cup chopped walnuts or pecans. In a food processor place a 10 ounce package of shredded carrots and process to a fine chop. Set aside.
Combine the next four dry ingredients (flour, cinnamon, baking soda, sea salt) in a large bowl. Set aside.
Combine the sugar, Sorrento Lemon Olive Oil and eggs in a medium bowl and using an electric mixer,beat until pale and fluffy, about 5 – 6 minutes. Slowly, add the dry mixture just until blended. Fold in carrots and nuts.
Pour batter into the prepared pan. Bake until a toothpick inserted near the center comes out clean, about 50 minutes. Cool pan on rack for 1 hour. Invert cake onto a plate and cool completely.
While the cake is baking, blend sugar, cream cheese, lemon juice, and lemon zest in processor using pulse. Slowly, add in enough cream to form a thick icing, if needed.
Spread icing over cake. Cover and chill. Bring to room temperature to serve.
An Original Recipe by Cary Levan, Illinois
Recipe Contest Winner: 2nd Place Dessert
