Carrot Cake Bundt Cake Recipe with Cream Cheese Frosting
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5.0
3 reviews
Excellent
Carrot Cake Bundt Cake Recipe with Cream Cheese Frosting
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Celebrate any occasion with this heavenly Carrot Bundt Cake recipe. Moist, flavorful, and topped with a luscious cream cheese frosting.
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Ingredients
Carrot Cake
- 1/2 cup butter softened at room temperature, 1 stick salted
- 1½ cups granulated sugar
- 4 large eggs at room temperature
- 1 cup whole milk
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2¼ cups Finely shredded carrots
Cream Cheese Frosting
- 8 ounces cream cheese softened at room temperature
- 1/4 cup butter softened, 4 Tablespoons
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans or walnuts
Instructions
Carrot Cake
- In a large mixing bowl whip the butter and sugar until light and creamy.
- Add the eggs one at a time mixing each egg until well incoporated, then add the milk and whip until combined.
- In a separate mixing bowl whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. On low speed add the flour mixture to the butter 1/4 cup at a time increasing speed as needed combining all the ingredients.
- With a rubber spatula or wooden spoon, gently fold in the shredded carrots mixing until the carrots are evenly distributed throughout the batter.
- Prepare the bundt pan by greasing it and lightly flouingr the pan making sure the creaves are covered . You can use baking cooking spray.
- Pour the prepared batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to remove bubbles in the batter.
- Bake for 45-55 minutes at 350°F or until the cake is done and a toothpick inserted into the middle comes out clean.
- Cool for 10-15 minutes in the bundt pan, then flip onto a baking cooling rack. Cool completely before placing on a serving plate or cake stand.
Cream Cheese Frosting
- In a large mixing bowl beat together the cream cheese, vanilla, and butter until creamy. Gradually add in the powdered sugar and whisk until combined and creamy.
- Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of you cake but not going all the way down the side. Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake.
Notes
- To make a glaze instead of frosting, mix powdered sugar and milk until the desired consistency is reached. Drizzle over cooled cake. If you would like to make a layered cake you can use two 8-inch cake pans in place of the bundt pan. Grating your fresh carrots using the small holes will give you the best results and texture in this cake. All ingredients should be at room temperature before beginning, especially the cream cheese. If you don't have a pastry bag you can improvise by cutting the tip of the corner of a large ziplock bag.
- To make a glaze instead of frosting, mix powdered sugar and milk until the desired consistency is reached. Drizzle over cooled cake.
- If you would like to make a layered cake you can use two 8-inch cake pans in place of the bundt pan.
- Grating your fresh carrots using the small holes will give you the best results and texture in this cake.
- All ingredients should be at room temperature before beginning, especially the cream cheese.
- If you don't have a pastry bag you can improvise by cutting the tip of the corner of a large ziplock bag.
Nutrition Information
Show Details
Serving
14g
Calories
421kcal
(21%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
91mg
(30%)
Sodium
236mg
(10%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
618IU
(12%)
Vitamin C
0.01mg
(0%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 14g | |
| Calories | 421kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 236mg | 10% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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