Description
Perfect for spring, make a pan of this carrot bunt cake covered with a sweet cream cheese icing.
Ingredients
Units
Scale
For the carrot bundt cake:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups grated carrots
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- Zest of 1 lemon
- 1-2 tablespoons milk
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Spray a bundt pan generously with cooking spray.
- In a large bowl, whisk together the oil and sugars until well combined.
- Add the eggs one at a time, whisking to fully combine after each addition.
- Add the vanilla extract and whisk to combine.
- Add the baking powder, baking soda, cinnamon, cloves, nutmeg, and salt and whisk to combine, then stir in the flour with a spatula.
- Fold in the carrots.
- Pour into the prepared bundt pan. Bake for 45–50 minutes, until golden on top and baked through. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: beat the cream cheese and butter with an electric mixer until creamy and smooth. Add the powdered sugar slowly, beating well to combine. Add the lemon zest and 1 tablespoon of milk at a time, until the desired drizzle consistency is reached.
- Drizzle or spread the frosting over the cooled cake. Sprinkle with chopped pecans if using. Slice and enjoy.
Notes
Third time really is the charm with this cake: do not add pineapple, and make sure to spray the bundt pan very generously so it releases cleanly. The lemon zest in the frosting gives a fresh, spring-appropriate lift to the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking