Description
This moist carrot bundt cake features a double dose of carrots—shredded and pureed—for unbeatable texture, topped with a cream cheese drizzle.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
3 large eggs
1 cup light brown sugar
½ cup granulated sugar
½ cup vegetable oil
¾ cup carrot puree (store-bought or homemade)
1 ½ cups freshly grated carrots
½ cup chopped walnuts (optional)
For Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 12-cup bundt pan thoroughly.
2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk eggs with both sugars until creamy.
4. Stir in oil and carrot puree until fully blended.
5. Fold wet ingredients into dry ingredients just until combined.
6. Gently stir in grated carrots and walnuts if using.
7. Pour batter evenly into prepared pan and smooth the top.
8. Bake 50–60 minutes, rotating halfway, until a toothpick comes out with crumbs.
9. Let cake cool in pan for 20 minutes, then invert onto a wire rack and cool completely.
10. Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, and beat until smooth.
11. Drizzle frosting over cooled cake using a zip-top bag with a snipped corner.
Notes
Carrot puree can be made by steaming and blending peeled carrots.
For a nut-free version, omit walnuts or substitute with sunflower seeds.
Store leftovers covered in the fridge up to 3 days, or freeze unfrosted for later use.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American