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Carrot Bundt Cake

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Carrot Bundt Cake is a moist, spiced dessert topped with a luscious cream cheese glaze and chopped pecans. Perfect for holidays, celebrations, or cozy afternoons, it combines tender carrot cake with aromatic spices and a creamy, sweet topping.

Ingredients

2 cups cake flour

1 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon baking soda

¼ teaspoon ground cloves

1 ⅓ cups granulated sugar

¼ cup salted butter, room temperature

1 ½ cups vegetable oil

3 large eggs

2 large egg yolks

1 tablespoon white vinegar

2 teaspoons vanilla extract

3 ½ cups grated fresh carrots

4 ounces cream cheese, softened

½ cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Chopped pecans for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 10–12 cup Bundt pan.
  2. Whisk together cake flour, baking powder, cinnamon, ginger, salt, nutmeg, baking soda, and cloves.
  3. Cream together granulated sugar and butter, then mix in vegetable oil until smooth.
  4. Beat in eggs and yolks, then stir in vinegar and vanilla extract.
  5. Gradually fold in dry ingredients and then stir in grated carrots.
  6. Pour batter into prepared Bundt pan and bake 50–60 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a wire rack.
  7. Beat cream cheese, powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake and sprinkle with chopped pecans.

Notes

Add ½ cup crushed pineapple for extra moisture.

Fold in ½ cup shredded coconut for a tropical twist.

Adjust spices to taste.

Use a 1:1 gluten-free flour blend for gluten-free option.

Drizzle melted chocolate over glaze for extra decoration.

Nutrition

Find it online: https://justsosavory.com/carrot-bundt-cake/