Carrot Bundt Cake
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
16
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Course
Cake
Carrot Bundt Cake
Description
This bundt cake features a base of flour, baking powder, baking soda, salt, cinnamon, and nutmeg combined with sugar, oil, eggs, vanilla, carrot puree, shredded carrots, and optional chopped walnuts. The dry ingredients are sifted to ensure lightness while wet ingredients are whisked together until smooth. The batter is folded just enough to combine for a tender crumb.
Baked in a prepared 12-cup bundt pan at 350ºF for about 50-60 minutes, the cake develops a golden crust with moist interior thanks to carrot moisture and oil. Walnuts add occasional crunch and contrast.
The cream cheese frosting, made with room temperature butter, cream cheese, sifted powdered sugar, vanilla, and a pinch of salt, is whipped until smooth and spreadable to complement the warmly spiced cake.
Served sliced, this cake pairs well with tea or coffee for a classic dessert. Using carrot baby food puree is convenient, though homemade carrot puree made from steamed carrots is a good alternative. Baking and frosting benefit from proper ingredient temperature and measuring accuracy. The cake can be made ahead and frosted when cooled.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup light brown sugar lightly packed
- 1 cup vegetable oil
- 4 egg large
- 2 teaspoons vanilla extract pure
- 1 cup carrot puree carrot baby food or carrot puree
- 1 cup carrot shredded
- 1 cup walnuts optional, chopped
For the Cream Cheese Frosting:
- ¼ cup butter room temperature, unsalted
- 4 ounces cream cheese room temperature
- pinch salt
- 1 teaspoon vanilla extract pure
- 2 cups powdered sugar sifted
Instructions
- Preheat oven to 350ºF. Spray a 12-cup bundt pan with nonstick cooking spray - preferably the type made for baking. You can also generously butter and flour your pan instead of using nonstick spray if that’s your preference.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. In another large bowl, whisk together the sugar, oil, eggs, vanilla and carrot baby food until well-combined and smooth.
- Use a rubber spatula to gradually combine the dry ingredients into the wet ingredients until fully incorporated. Fold in the shredded carrots and optional walnuts. Pour batter into the prepared bundt pan and bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 20 minutes before turning the cake out onto a wire rack to cool completely.
- Once the cake has fully cooled, prepare the frosting. In a large bowl with an electric hand mixer, beat the butter and cream cheese for 3 minutes. Add in the salt, vanilla and powdered sugar and beat on low speed until the powdered sugar is incorporated. Increase the speed to medium-high and beat for an additional 3 minutes, taking care to scrape down the sides of the bowl as needed. Spread or pipe the frosting onto the cake.
- Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- If preferred, make your own carrot puree by steaming plain carrots until soft and pureeing until smooth for use instead of baby food.
- Proper flour measurement improves cake texture; sift dry ingredients for best results.
- A brown sugar substitute can be used if unavailable, and hardened brown sugar can be softened using standard methods.
- Butter and cream cheese should be at room temperature to achieve smooth, fluffy frosting; tips for quick softening can be helpful.
User Reviews
Overall Rating
4.8
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