This carrot bundt cake is rich, moist, and packed with warm spices and shredded carrots, making it the perfect dessert for gatherings. The bundt pan gives it a beautiful shape, and the thick cream cheese glaze adds just the right touch of sweetness without being too runny.
Did You Know?
Carrots add natural sweetness and moisture to baked goods, making them perfect for cakes. Rich in beta-carotene, they give the cake a vibrant orange hue while keeping it tender and soft. In this recipe, the grated carrots help maintain moisture, ensuring every slice stays deliciously moist.
Yield:
12 servings
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
6 oz (3/4 cup) cream cheese, softened
2 cups powdered sugar
3-4 tablespoons milk (adjust for desired thickness)
1 teaspoon vanilla extract
Instructions:
Prepare the bundt pan: Grease and flour a 10-cup bundt pan to ensure easy removal of the cake after baking.
Personal Tip: Use a non-stick spray with flour for the best results and a clean release.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
Personal Tip: Sifting the dry ingredients helps prevent lumps and ensures even distribution of the spices.
Combine wet ingredients: In another large bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the carrots: Gently fold the grated carrots into the wet mixture until evenly distributed.
Personal Tip: Use freshly grated carrots for the best moisture and texture.
Combine and add nuts: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped walnuts or pecans if using.
Personal Tip: Avoid over-mixing to keep the cake tender.
Bake: Pour the batter evenly into the prepared bundt pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: If the top starts to brown too quickly, tent the pan loosely with foil.
Cool and glaze: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Personal Tip: Make sure the cake is fully cooled before adding the glaze to prevent it from melting.
Make the cream cheese glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, then add 1 tablespoon of milk at a time until you reach a thick but pourable consistency.
Personal Tip: For a thicker glaze, use less milk. Aim for a consistency that drips slowly but holds its shape.
Glaze the cake: Drizzle the cream cheese glaze over the cooled bundt cake, letting it cascade down the sides.
Personal Tip: Chill the cake briefly after glazing for a cleaner slice when serving.
This carrot bundt cake recipe is designed for a 10-cup bundt pan, which is a standard size and will give a nicely shaped, medium-sized cake. The batter volume is perfect for this pan, allowing it to bake evenly without overflowing.
A Little More Information About This Carrot Bundt Cake:
Moisture Level: The cake will be nice and moist due to the combination of grated carrots, oil, and brown sugar. The oil provides fat that retains moisture, while the carrots add natural sweetness and keep the texture soft. Brown sugar also helps keep the cake tender by adding more moisture compared to using all granulated sugar.
Cream Cheese Glaze Consistency: The cream cheese glaze recipe provided is designed to be thick yet pourable, creating a rich layer on top of the bundt cake without being too runny. To achieve this, it uses a smaller amount of milk (3-4 tablespoons). You can start with 3 tablespoons of milk and add a little more if needed to reach the desired consistency. If you want it thicker, use even less milk, around 2 tablespoons to get a more spreadable glaze.
Nutritional Information (Per Serving):
Calories: 400, Protein: 5g, Carbohydrates: 55g, Fiber: 2g, Net Carbohydrates: 53g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 280mg, Sugars: 38g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Freshly grate carrots: Using fresh carrots adds better moisture to the cake than pre-shredded carrots, which can be too dry.
- Substitute nuts: If you don’t have walnuts or pecans, try using almonds or sunflower seeds for a different crunch.
- Use a smaller pan: If using a smaller bundt pan, fill it only 3/4 full and bake any extra batter in a muffin tin. Adjust the baking time accordingly.
- Freeze the cake: This cake freezes well. Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months.
- Keep the glaze thick: For a thicker cream cheese glaze, reduce the milk. You can also add an extra tablespoon of powdered sugar for a firmer consistency.
- Add a citrus twist: For a burst of freshness, add a teaspoon of orange zest to the glaze. It pairs beautifully with the warm spices in the cake.
- Oil vs. butter: Using oil keeps the cake moister than butter, but if you prefer a richer flavor, substitute half of the oil with melted butter.
- Make it dairy-free: Use a vegan cream cheese for the glaze and a dairy-free milk substitute like almond or oat milk.
- Check your bundt pan size: A 10-cup bundt pan is ideal for this recipe. If your pan is smaller, reduce the batter slightly to avoid overflow.
- Avoid over-baking: Start checking the cake at 50 minutes. Over-baking can dry out the cake, so aim for a moist, tender crumb.
Let’s Learn About Bundt Pans: Choosing the Right Size
When baking a bundt cake, it’s essential to select the right bundt pan size for your recipe. A 10-cup bundt pan is standard for most recipes, ensuring that the batter fills the pan about 2/3 full. This allows enough space for the cake to rise without overflowing. Using a pan that’s too small can cause spillage, while a larger pan may result in a flatter cake. For dense batters like carrot cake, the even heat distribution of a bundt pan helps ensure a well-cooked center. Always grease and flour the pan well to prevent sticking, especially around the detailed edges.