Carrot Bundt Cake
Moist and warmly spiced carrot Bundt cake with cream cheese frosting and crunchy nuts—perfect for tea time, dessert, or a sweet brunch treat.
Servings: 12
Equipment
- Spatula Rubber
Ingredients
For the Cake:
- 2 ½ Cups all-purpose flour spooned and leveled
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- 1 ½ Teaspoons ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
- 1 Cup vegetable oil
- 1 Cup granulated sugar
- ½ Cup light brown sugar packed
- 3 eggs large
- 1 ½ Cups carrot finely grated
- nonstick cooking spray, butter or shortening for greasing
For the Cream Cheese Frosting:
- ½ Cup salted butter 1 Stick, at room temperature
- 4 Ounces cream cheese
- 3 Cups powdered sugar
- 2 to 3 Tablespoons heavy cream
Optional Garnish:
- ½ Cup pecans chopped
Instructions
- Preheat the oven to 350°F and generously grease a bundt pan.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for now.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
- Stir in the grated carrot until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Bake the Bundt Cake:
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean. I recommend checking after 35 minutes, as ovens and pans can vary.
- Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Make the Frosting:
- Once fully cooled, prepare the frosting by beating together the softened butter and the cream cheese.
- Beat in the powdered sugar 1 cup at a time before adding in 2 tablespoons of the heavy cream.
- Add more cream or powdered sugar to reach your desired consistency.
Frost the Cake:
- Frost the Bundt cake with the cream cheese frosting and top with chopped pecans if liked.
Notes
Spoon and level the flour: Weigh the flour for the most accurate result. It should weigh 336 grams or 11.85 ounces.
Grate your own carrots: They will have a fresher flavor and more moisture if you grate them fresh instead of buying pre-shredded carrots.
Don't overmix the batter: Overmixing can result in a dense, less tender cake. Once the dry ingredients and wet ingredients are combined, stop mixing.
Grate your own carrots: They will have a fresher flavor and more moisture if you grate them fresh instead of buying pre-shredded carrots.
Don't overmix the batter: Overmixing can result in a dense, less tender cake. Once the dry ingredients and wet ingredients are combined, stop mixing.
Nutrition
Calories: 472kcal | Carbohydrates: 79g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 335mg | Potassium: 143mg | Fiber: 2g | Sugar: 56g | Vitamin A: 3136IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
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