Description
A soft, spiced carrot bundt cake baked in a beautiful Bundt pan, topped with a luscious cream cheese glaze.
Ingredients
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2 cups finely grated carrots
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1 cup canned pineapple (blended and drained)
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2¼ cups all-purpose flour
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¼ cup cornstarch
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2½ teaspoons ground cinnamon
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1¾ teaspoons ground ginger
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¼ teaspoon ground cloves
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½ teaspoon ground nutmeg
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1½ cups soft brown sugar
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3 large eggs
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1 cup vegetable oil
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3 teaspoons vanilla extract
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½ cup yogurt
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1 cup chopped walnuts or pecans
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For the cream cheese glaze: 2 cups powdered sugar, 2 teaspoons melted butter, ½ teaspoon vanilla extract, ¾ cup cream cheese
Instructions
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Preheat the oven to 350°F (180°C). Grease and flour a 12-cup Bundt pan.
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Sift flour, cornstarch, baking powder, baking soda, salt, and spices in a bowl.
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In a separate bowl, mix brown sugar, eggs, vegetable oil, vanilla, and yogurt.
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Combine wet and dry ingredients, fold in grated carrots and nuts.
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Pour batter into Bundt pan, smooth the top, and bake for 45-50 minutes.
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Let the cake cool in the pan for 45 minutes before turning it out to cool completely.
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For the glaze, beat powdered sugar, butter, vanilla, and cream cheese until smooth. Drizzle over the cooled cake.
Notes
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Ensure the Bundt pan is well-greased for easy removal of the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
Keywords: Carrot cake, Bundt cake, moist carrot cake, cream cheese glaze, walnuts, pecans, pineapple, baking, cinnamon, spices