Description
This Carrot Bundt Cake is moist, flavorful, and packed with warm spices, shredded carrots, and crunchy walnuts. Topped with a rich cream cheese glaze, it’s the perfect dessert for holidays, brunch, or any occasion that calls for a delicious homemade treat!
Ingredients
Scale
For the Carrot Bundt Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Combine the Wet Ingredients: In another large bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Incorporate the Carrots: Gently fold in the grated carrots, followed by the chopped nuts and raisins (if using).
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 2: Bake the Cake
- Pour the Batter: Transfer the batter into the prepared Bundt pan, smoothing the top.
- Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Step 3: Make the Cream Cheese Glaze
- Mix the Glaze: In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Add more milk if needed for desired consistency.
Step 4: Assemble and Serve
- Drizzle the Glaze: Once the cake is completely cool, drizzle the cream cheese glaze over the top.
- Slice & Enjoy! Serve immediately and enjoy this rich, spiced, and moist carrot Bundt cake!
Notes
✔ Make it Nut-Free: Omit the walnuts/pecans for an allergy-friendly version.
✔ Make Ahead: Store the cake at room temperature for 1 day, or refrigerate for up to 5 days.
✔ Freeze It: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before adding the glaze.
✔ Add More Texture: Swap raisins for shredded coconut or pineapple for a tropical twist!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: ~350 kcal
Nutrition
- Sugar: 32g
- Fat: 16g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g