Carrot Bundt Cake with Glaze
Indulge in the cozy, spiced flavors of this Carrot Bundt Cake with Glaze—a show-stopping dessert perfect for any occasion. This moist and tender cake is packed with freshly grated carrots, crushed pineapple, and a hint of warm cinnamon and nutmeg, creating a delightful balance of sweetness and spice. Optional chopped walnuts or pecans add a satisfying crunch, while a simple, silky glaze of powdered sugar, milk, and vanilla drizzles elegantly over the top for a touch of sweetness. Baked to golden perfection in a bundt pan, this easy-to-make cake is a crowd-pleasing centerpiece that’s as beautiful as it is delicious. Whether it’s for a holiday gathering or a midweek treat, this classic carrot cake recipe will have everyone coming back for seconds.
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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 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
- 0.75 cup crushed pineapple, drained
- 0.75 cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well mixed.
Add the eggs to the wet mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and optional walnuts or pecans until evenly distributed.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to spill down the sides.
Let the glaze set for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 47.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 207 mg | 4% | |
*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.
