Carrot Bundt Cake
User Reviews
5
Carrot Bundt Cake
Description
This carrot cake blends common fall spices like cinnamon, nutmeg, and allspice into a batter containing shredded carrots, brown and granulated sugars, vegetable oil, and eggs. The batter is transferred to a greased bundt pan, which gives the cake its characteristic ring shape and allows for even baking. Walnuts add texture within the moist crumb. The cake bakes at 350°F for 45 to 50 minutes until a toothpick inserted comes out clean.
The cream cheese frosting combines softened cream cheese, heavy whipping cream, vanilla, salt, and powdered sugar whipped smooth to a creamy consistency. After cooling, the cake can be frosted and served. This cake offers a classic carrot cake profile with balance between spice, moisture, nuts, and tangy frosting.
Serve this Bundt cake sliced at celebrations or as a dessert. The recipe’s thorough spice blend sets it apart from simpler carrot cakes.
Ingredients
Cake
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 4 egg large
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 ½ cups carrot shredded
- 1 cup walnuts chopped
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
Instructions
Cake
- Preheat your oven to 350 degrees fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
- In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
- In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
- Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, add in the chopped walnuts and mix to incorporate.
- Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
- In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
- Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 94g | 31% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 488mg | 20% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
| Vitamin A | 4938IU | 99% |
| Vitamin C | 2mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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