Carrot Bundt Cake
User Reviews
5
Carrot Bundt Cake
Description
The cake batter combines grated carrots, sugar, vegetable oil, eggs, vanilla, and a blend of warm spices including cinnamon, nutmeg, ginger, cloves, and baking leaveners. The thick batter is poured into a prepared 12-cup bundt pan in layers, sandwiching a smooth cream cheese filling that adds richness and moisture within the cake. Baking for about an hour results in a golden cake that pulls away from the sides when done.
After cooling, a cream cheese frosting made with softened cream cheese, milk, and powdered sugar is piped over the cake, finishing with chopped pecans for added texture and nutty flavor. The cake delivers a balance of moist, tender crumb with sweet and spiced notes, and a creamy filling that complements the carrot and nut flavors.
Perfect for a dessert or special occasion, the bundt shape offers a decorative form while the cake's spices evoke familiar warmth. Freshly shredded carrots are ideal to preserve moisture and texture over pre-shredded versions.
Store any leftovers refrigerated for up to four days or freeze for longer storage. Properly spraying the bundt pan or using cake release helps in easy unmolding to maintain the cake's shape.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 4 egg large
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ginger
- ¼ teaspoon cloves ground
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups carrot or finely shredded, grated
- 1 cup pecans chopped
For the Filling:
- 1 package cream cheese 8 ounce, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
For the frosting:
- 4 ounce cream cheese softened
- 3 Tablespoon milk
- 2 cups powdered sugar
- ¼ cup pecans chopped
Instructions
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
- For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
- To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
- Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
- For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans. ENJOY!
Notes
- Use a 12-cup bundt pan generously sprayed with baking spray or cake release for easy cake removal.
- Check for doneness by ensuring the cake pulls away from the pan and a tester comes out clean.
- Freshly shred carrots instead of using pre-shredded to keep the cake moist.
- Store leftover cake refrigerated for up to four days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 538kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 260mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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