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Carrot Bundt Cake Topped with Cream Cheese Frosting

Carrot Bundt Cake with Cream Cheese Glaze
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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

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Combine the Wet Ingredients: In another large bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Incorporate the Carrots: Gently fold in the grated carrots, followed by the chopped nuts and raisins (if using).
  5. 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

  1. Pour the Batter: Transfer the batter into the prepared Bundt pan, smoothing the top.
  2. Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  3. 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

  1. 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

  1. Drizzle the Glaze: Once the cake is completely cool, drizzle the cream cheese glaze over the top.
  2. 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!

Nutrition

Keywords: Carrot Bundt Cake

Find it online: https://sofyarecipes.com/carrot-bundt-cake-recipe/