Easy Carrot Bundt Cake
This carrot bundt cake is soft, moist, and perfectly spiced. It’s easy to make and you only need a whisk.
Servings 12 , approximately
Equipment
- mixing bowls
- 10-12 cup Bundt pan
- whisk
- pastry brush
- silicone spatula
Ingredients
For the cake
- 2½ cups all-purpose flour 313g
- 1 cup granulated sugar 200g
- 1 cup light brown sugar 200g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup light vegetable oil 125ml
- 3 large eggs
- ½ cup buttermilk 125ml (or make your own: mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes)
- 14 oz (400g) carrots, peeled and grated (about 3½ cups, lightly packed)
For the cinnamon cream cheese glaze
- 4 oz full fat cream cheese 115g
- 1 cup powdered sugar 120g
- 1-2 tablespoons milk or cream
- pinch of ground cinnamon
For the topping (optional)
- toasted pecans or walnuts, chopped
Instructions
- Preheat the oven to 350°F / 180°C.
- Grease a 10–12 cup Bundt pan with very soft (not melted) butter, using a pastry (or silicone) brush to get into every crevice. Lightly dust with flour and tap out the excess.
- Grate the carrots using a box grater. I like to finely grate most of them, but leave a few larger shreds for a bit of texture. Set aside.14 oz (400g) carrots, peeled and grated (about 3½ cups, lightly packed)
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.2½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
- In another bowl, whisk together the ½ cup buttermilk, oil, sugars, and eggs until smooth.1 cup granulated sugar, 1 cup light brown sugar, ½ cup light vegetable oil, 3 large eggs
- Add the dry ingredients to the wet and whisk until just combined and smooth.
- Gently fold in the grated carrots until evenly distributed. Be careful not to overmix, so the cake stays soft and tender.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 30–40 minutes, then turn it out onto a wire rack to cool completely before serving.
Make the cinnamon cream cheese glazed
- Beat the cream cheese with a hand mixer until smooth.4 oz full fat cream cheese
- Add powdered sugar and mix until well combined.1 cup powdered sugar
- Add the milk or cream, a tablespoon at a time until the glaze is thick but pourable.1-2 tablespoons milk or cream
- Stir in a pinch of ground cinnamon until smooth.
- Drizzle over the cooled cake and sprinkle with toasted pecans or walnuts, if using.
- Enjoy!
Notes
- For best results, weigh your ingredients and make sure your baking powder and baking soda are fresh so the cake rises properly.
- Grease and lightly flour the Bundt pan well to prevent sticking.
- Mix the batter just until combined to keep the cake soft and tender.
- Use freshly grated carrots for the best flavor and texture. Pre-shredded carrots tend to be drier and don’t have the same fresh taste.
- All ovens vary, so start checking for doneness at about 50 minutes.
