Description
This Carrot Bundt Cake Recipe is the ultimate dessert for any occasion! Moist, tender, and loaded with warm spices, shredded carrots, and optional nuts, this cake is topped with a rich cream cheese glaze that makes it truly irresistible. A perfect treat for spring gatherings, holidays, or a sweet indulgence.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients:
- In a separate bowl, beat together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Create the Batter:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, nuts, and raisins if using.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Glaze:
- Beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, and mix until a thick but pourable glaze forms.
- Glaze the Cake:
- Drizzle the cream cheese glaze over the cooled cake. Garnish with additional nuts if desired.
Notes
- For a dairy-free option, skip the cream cheese glaze and use a simple powdered sugar icing.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Toast the nuts before adding them for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Carrot Bundt Cake Recipe, spiced carrot bundt cake, moist carrot cake recipe, bundt cake with carrots, cream cheese glazed carrot cake