Carrot Bundt Cake
This cozy Carrot Bundt Cake is perfectly spiced, extra soft, and topped with a rich brown sugar cream cheese frosting that adds a hint of caramel flavor.
Equipment
- 1 10-12 Cup Bundt pan
Ingredients
Carrot Bundt Cake
- 2 cups (256 g) carrots peeled, grated (about 3 or 4 carrots)
- 2¼ cup (270 g) all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1¼ cup (250 g) dark brown sugar packed
- ½ cup (100 g) granulated sugar
- ¾ cup neutral oil vegetable, avocado, or light olive oil
- ⅓ cup (86 g) unsweetened applesauce
- 2 teaspoon vanilla extract
- 4 large eggs room temperature
Brown Sugar Cream Cheese Frosting
- 6 oz. full fat cream cheese cold, straight out of the fridge
- 4 tablespoon (56 g) unsalted butter room temperature
- ½ cup (100 g) dark brown sugar packed
- ½ tsp salt
- 1 tsp vanilla extract
- 1½ cup (180 g) powdered sugar
Instructions
Carrot Bundt Cake
- Pre-heat the oven to 350℉
- Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- Peel and grate your carrots using a box grater or grate blade/disc on your food processor.2 cups (256 g) carrots
- In a medium bowl, combine your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and whisk until fully combined. Set aside.2¼ cup (270 g) all purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves
- In a large bowl, combine dark brown sugar, granulated sugar, neutral oil, and unsweetened applesauce and whisk until fully combined.1¼ cup (250 g) dark brown sugar, ½ cup (100 g) granulated sugar, ¾ cup neutral oil, ⅓ cup (86 g) unsweetened applesauce
- Add the eggs and vanilla extract and whisk until all is incorporated. Then, add in the grated carrots and mix well.2 teaspoon vanilla extract, 4 large eggs
- Lastly, sift in the dry ingredients and mix until combined. Don't over mix. Just enough until you no longer see streaks of flour.
- Pour into the prepared bundt pan and bake for 40-50 minutes until a toothpick inserted comes out clean. Let cool for at least 15 minutes before flipping onto a serving plate. Let cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- In a stand mixer fitted with a whisk or paddle attachment (you can use a hand mixer too), combine cream cheese, butter, and brown sugar and beat or whisk on high speed for 5 minutes until completely smooth (make sure to scrape down the bowl frequently).6 oz. full fat cream cheese, 4 tablespoon (56 g) unsalted butter, ½ cup (100 g) dark brown sugar
- Add salt and vanilla extract, then mix to combine, then add the powdered sugar ¼ cup at a time beat/whisk on high speed for about 2 to 3 minutes until completely incorporated and smooth, making sure to scrape down the bowl frequently. Lastly, add the spices, then mix again for another 30 seconds.½ teaspoon salt, 1 teaspoon vanilla extract, 1½ cup (180 g) powdered sugar
- Once cake is cooled, top with frosting and chopped nuts, if desired.
- Store frosted cake in the refrigerated. Unfrosted can be stored at room temperature.
Nutrition
Calories: 406kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 59mgSodium: 301mgPotassium: 139mgFiber: 1gSugar: 42gVitamin A: 2965IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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