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Carrot Bundt Cake

A moist and flavorful Carrot Bundt Cake, perfect for gatherings, featuring tender carrots and warm spices, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
Frosting
  • Cream cheese frosting for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your Bundt pan thoroughly with oil or cooking spray.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  5. Incorporate the eggs, one at a time, into the sugar-oil mixture until smooth.
  6. Stir in the grated carrots and vanilla extract until evenly distributed.
Baking
  1. Gradually add the dry mixture to the wet mixture, folding gently until just combined, avoiding overmixing.
  2. If using, fold in the chopped walnuts or pecans.
  3. Pour the batter into the prepared Bundt pan and smooth the top.
  4. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
  6. Once cooled, generously spread cream cheese frosting over the top before slicing and serving.

Notes

Store the cake in an airtight container in the refrigerator for up to a week or freeze it for up to three months. Let it thaw in the refrigerator overnight to enjoy again.