Introduction:
A moist, flavorful, and perfectly spiced Carrot Bundt Cake is a delightful treat that combines the rich taste of carrots with a blend of warm spices. This cake is baked in a Bundt pan, which gives it a beautiful and elegant shape. The texture is light yet dense, and the flavor is both sweet and savory, making it a perfect dessert for any occasion. Whether you’re hosting a special gathering or simply treating yourself, this cake will surely be a crowd-pleaser!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 large eggs, at room temperature
1 ½ cups granulated sugar
1 cup vegetable oil (or any neutral oil)
1 teaspoon vanilla extract
2 cups grated carrots (about 3 medium carrots)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
For the cream cheese glaze:
8 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (or as needed for consistency)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or use a non-stick spray with flour.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Beat eggs and sugar: In a separate bowl, beat the eggs and granulated sugar together until light and fluffy, about 3 minutes.
Add wet ingredients: Slowly add the oil and vanilla extract to the egg mixture, mixing until combined.
Combine with dry ingredients: Gradually fold in the dry ingredients, mixing until just combined. Be careful not to overmix.
Add the carrots and pineapple: Gently fold in the grated carrots, crushed pineapple, and optional nuts.
Bake: Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack.
Make the glaze: While the cake is cooling, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the consistency by adding more milk if necessary.
Glaze the cake: Once the cake has cooled, drizzle the cream cheese glaze over the top of the Bundt cake. Slice and serve!
Description:
This Carrot Bundt Cake is a showstopper with its golden brown crust and moist, tender crumb. The cake is packed with freshly grated carrots and pineapple, which add moisture and natural sweetness. The hint of cinnamon and nutmeg enhances the flavor, making every bite warm and comforting. The cream cheese glaze on top adds a rich, tangy finish that perfectly balances the cake’s sweetness. Whether served at a family gathering, a holiday feast, or just as a special treat, this carrot Bundt cake will leave everyone asking for the recipe!
Tips:
Grating the carrots: Use a fine grater or food processor to grate the carrots evenly for a smooth texture.
Pineapple moisture: Be sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.
Customization: Feel free to add other ingredients like shredded coconut or raisins to customize the cake to your liking.
Make ahead: The cake can be made a day in advance and kept covered at room temperature. The flavors will intensify overnight.
Corrections:
Baking Time: Depending on your oven and the size of your Bundt pan, baking times may vary slightly. Always check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Glaze Consistency: If your glaze is too thick, you can add a little more milk to achieve a smoother consistency. If it’s too runny, add a little more powdered sugar.
Enjoy your delicious Carrot Bundt Cake!
