Description
This classic Carrot Bundt Cake is a moist and flavorful dessert featuring finely grated carrots and warm spices like cinnamon and nutmeg. Paired with a creamy cream cheese frosting and topped with crunchy chopped pecans, it's perfect for any occasion. The cake is baked in a bundt pan for an elegant presentation and balanced sweetness.
Ingredients
Dry Ingredients
- 2 ½ Cups all-purpose flour (spooned and leveled)
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- 1 ½ Teaspoons ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
Wet Ingredients & Cake
- 1 Cup vegetable oil
- 1 Cup granulated sugar
- ½ Cup light brown sugar (packed)
- 3 large eggs
- 1 ½ Cups carrot (finely grated)
- Nonstick cooking spray, butter or shortening (for greasing)
Frosting
- ½ Cup salted butter (1 Stick, at room temperature)
- 4 Ounces cream cheese (softened)
- 3 Cups powdered sugar
- 2 to 3 Tablespoons heavy cream
- ½ Cup pecans (chopped, optional for topping)
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) and generously grease a bundt pan using nonstick cooking spray, butter, or shortening to ensure the cake releases easily after baking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside for now.
- Combine Wet Ingredients. In a large bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, and eggs until the mixture is smooth and well combined.
- Add Carrots. Stir in the finely grated carrots carefully until they are fully incorporated into the wet mixture.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan. Pour the prepared batter evenly into the greased bundt pan and smooth the top with a spatula for an even surface.
- Bake the Cake. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake. Allow the cake to cool in the pan for 15 minutes. Then carefully turn it out onto a wire rack to cool completely before frosting.
- Prepare the Frosting. Once the cake has cooled fully, beat together the softened butter and cream cheese in a mixing bowl until smooth and creamy.
- Add Powdered Sugar and Cream. Beat in the powdered sugar one cup at a time. Then add 2 tablespoons of heavy cream and continue beating. Adjust the consistency by adding more cream or powdered sugar as needed for smooth spreadability.
- Frost the Cake. Spread the cream cheese frosting evenly over the cooled bundt cake. Optionally, sprinkle chopped pecans on top for added texture and flavor.
Notes
- For best results, grate carrots finely so they incorporate well into the batter.
- Do not overmix the batter once the dry ingredients are added; overmixing can make the cake dense.
- The cake is fully cooled before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts or omit nuts if preferred.
- Ensure the cream cheese and butter are at room temperature to make a smooth frosting.
- Store the cake covered in the refrigerator to keep the frosting fresh.
