Carrot Bundt Cake
This Carrot Bundt Cake is a celebration of warm spices and rich flavors, with carrot puree and shredded carrots providing both moisture and depth. Topped with a velvety cream cheese frosting, it’s the perfect centerpiece for gatherings or an indulgent treat for any day!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 4 large eggs
- 2 tsps pure vanilla extract
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 1 cup vegetable oil
- 1 cup carrot baby food or carrot puree
- 1 cup shredded carrots
- 1 cup chopped walnuts optional
For the Cream Cheese Frosting:
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 tsp pure vanilla extract
- 2 cups powdered sugar sifted
- pinch of salt
Instructions
- Preheat your oven to 350ºF. Coat a 12-cup bundt pan with a nonstick baking spray for easy release. Prefer the old-school method? Butter and flour your pan generously instead.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. This ensures everything blends beautifully later.
- In another big bowl, whisk the sugar, oil, eggs, vanilla, and carrot baby food until the mixture is smooth and well-blended.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Once combined, gently stir in the shredded carrots and, if you like, some chopped walnuts for a crunchy twist.
- Pour the batter into your prepared bundt pan and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
Make the Frosting:
- Once the cake has cooled, whip up the frosting. Use a large bowl and an electric mixer to beat the butter and cream cheese for about 3 minutes until creamy. Add the salt, vanilla, and powdered sugar. Start mixing on low speed until the sugar is incorporated, then turn it up to medium-high and beat for another 3 minutes, scraping down the sides as needed.
- Spread or pipe the frosting over the cooled cake. It’s ready to serve!
- Cover and refrigerate any leftovers for up to 3 days (if it lasts that long!).
Notes
Carrot Puree Tip: Want to skip the baby food? Steam plain carrots until super soft, then puree them in a blender or food processor.
Flour Measuring Hack: Properly measured flour is key to a perfect cake. Double-check your technique!
Brown Sugar Tips: Out of brown sugar? Whip up a quick substitute! If your brown sugar has hardened, I’ve got easy tricks to soften it.
Room Temperature Ingredients: Your butter and cream cheese need to be at room temp for that dreamy frosting texture.
Flour Measuring Hack: Properly measured flour is key to a perfect cake. Double-check your technique!
Brown Sugar Tips: Out of brown sugar? Whip up a quick substitute! If your brown sugar has hardened, I’ve got easy tricks to soften it.
Room Temperature Ingredients: Your butter and cream cheese need to be at room temp for that dreamy frosting texture.