Carrot Bundt Cake

Posted in Desserts by

A fancy-looking, but super simple carrot cake with a smooth and velvety cream cheese icing!

Carrot bundt cake

It was Dave’s 32nd birthday yesterday so I made him this delicious carrot cake to celebrate at home. He has been asking me to make him carrot cake for months so figured this was the perfect occasion. I actually used the bundt pan we received as a wedding shower gift for the first time! I love how fancy the cake looks but was actually so easy to whip up!

Recipes, for me, are like a guideline. I use them to get a general idea of the dish and then use my own intuition and taste preferences to steer me the rest of the way. Some times they turn out better than others – like this cake!!  I like to look at the ratio of fats (oil/butter) to leavening agents (baking powder/soda) to binding agents (egg, flour). So I Googled a handful of carrot cake recipes and combined them with the common elements to end up with this cake. I wanted to use brown sugar as well since it helps to not only sweeten the cake but also add moisture. No dry cakes for me! I’m not normally a huge fan of cream cheese icing but this was impressively light and almost reminded me of a blend with a soft vanilla buttercream. Give this cake a try – I promise you won’t be disappointed!!

Carrot Bundt Cake
Prep Time
15 mins
Cook Time
45 mins
 

A fancy-looking, but super simple carrot cake with a smooth and velvety cream cheese icing!

Course: Dessert
Keyword: cake
Servings: 8
Author: Stacie from www.themodernmenu.com
Ingredients
  • 3/4 cup oil
  • 4 eggs
  • 3/4 cup brown sugar (packed)
  • 3/4 cup white granulated sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 cups finely grated carrots (approx 3-4 large carrots)
  • 2 cups flour
  • 1 cup golden raisins (optional)
  • 1/2 cup chopped walnuts (optional)
Cream Cheese Icing
  • 3/4 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered icing sugar (may need more depending how thick and sweet you want your icing)
  • 2 tsp vanilla
  • 1/4 cup milk of choice
Instructions
  1. Preheat your oven to 350ºF and spray your bundt pan with non-stick cooking spray.

  2. Beat together your oil, eggs and sugars for about one minute until smooth.

  3. Add in the cinnamon, nutmeg, salt, baking powder, and baking soda.

  4. Mix in the flour and then fold in the grated carrots, raisins, and walnuts.

  5. Pour cake mixture into the bundt pan & bake for approximately 45 minutes until set and a toothpick comes out clean. Invert onto a large plate and allow the cake to cool.

For the icing:
  1. Blend softened cream cheese with butter until smooth. Add vanilla and milk. Then add powdered icing sugar until desired consistency is reached. You'll want it to be a bit thinner if you want it to run down the sides of the cake as shown in my photos. If you are planning to spread it on top with a knife then make the icing a bit thicker by adding more icing sugar. Sprinkle a few walnuts and nutmeg on top if desired!

May 2, 2020
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