Carrot Bundt Cake with Cream Cheese Glaze
Delight your senses with this moist and flavorful Carrot Bundt Cake with Cream Cheese Glaze, a show-stopping dessert perfect for any occasion. Packed with freshly grated carrots, sweet crushed pineapple, and the comforting warmth of cinnamon and nutmeg, this cake strikes the ideal balance between decadent and wholesome. The optional addition of chopped walnuts or pecans adds a delightful crunch, while the luscious cream cheese glaze delicately cascades over the top, bringing creamy sweetness in every bite. Quick to prep and beautifully baked in a Bundt pan, this carrot cake is not only visually stunning but also incredibly easy to slice and serve. Whether for Easter celebrations, holiday gatherings, or an indulgent afternoon treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cups Vegetable oil
- 4 Eggs, large
- 2 teaspoons Vanilla extract
- 3 cups Freshly grated carrots
- 0.5 cups Crushed pineapple, drained
- 0.75 cups Chopped walnuts or pecans (optional)
- 4 ounces Cream cheese, softened
- 1.5 cups Powdered sugar, sifted
- 2 tablespoons Milk
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the freshly grated carrots, crushed pineapple, and chopped walnuts or pecans (if using).
Pour the batter into the prepared Bundt pan, using a spatula to smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Bundt pan from the oven and allow the cake to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely.
To make the cream cheese glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until creamy.
Add the milk and vanilla extract to the cream cheese mixture, stirring until the glaze reaches your desired consistency. Add more milk, a teaspoon at a time, if needed.
Drizzle the cream cheese glaze over the cooled cake, letting it cascade down the sides attractively.
Slice and serve. Enjoy your Carrot Bundt Cake with Cream Cheese Glaze!
Nutrition Facts
Calories |
6838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.4 g | 429% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 934.6 g | 340% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 640.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 767 mg | 59% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3850 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
