Description
Perfect for spring, make a pan of this carrot bunt cake covered with a sweet cream cheese icing.
Ingredients
Scale
For the carrot bundt cake:
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ 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
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups grated carrots
Cream Cheese Frosting:
- Click the link above for the recipe.
Instructions
- Preheat oven to 350 degrees F.
- Spray bundt pan generously with cooking spray.
- In a large bowl, whisk together oil and sugars until well combined.
- Add eggs, one at a time, whisking to completely combine after each addition.
- Add vanilla extract and whisk to combine.
- Add baking powder, baking soda, cinnamon, cloves, nutmeg, and salt and whisk to combine, then stir in flour with a spatula.
- Fold in carrots.
- Pour into prepared bundt pan.
- Bake in preheated oven for 45-50 minutes, until golden on top and baked through.
- Let cool in the pan for 10 minutes, and then turn cake out onto a wire rack and cool completely.
- To make the frosting:
- Beat cream cheese and butter with electric mixer until creamy.
- Add powdered sugar slowly, beating well to combine.
- Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.
- Drizzle/spread over cooled cake.
- Sprinkle with chopped pecans.
- Slice and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking