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Carrot Bundt Cake recipe
Sophy

The Best Carrot Bundt Cake Recipe You’ll Ever Bake

A soft, spiced carrot bundt cake baked in a beautiful Bundt pan, topped with a luscious cream cheese glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 12 slices
Course: Baking
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups finely grated carrots
  • 1 cup canned pineapple blended and drained
  • 2¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ teaspoons ground cinnamon
  • 1¾ teaspoons ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1½ cups soft brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • ½ cup yogurt
  • 1 cup chopped walnuts or pecans
  • For the cream cheese glaze: 2 cups powdered sugar 2 teaspoons melted butter, ½ teaspoon vanilla extract, ¾ cup cream cheese

Method
 

  1. Preheat the oven to 350°F (180°C). Grease and flour a 12-cup Bundt pan.
  2. Sift flour, cornstarch, baking powder, baking soda, salt, and spices in a bowl.
  3. In a separate bowl, mix brown sugar, eggs, vegetable oil, vanilla, and yogurt.
  4. Combine wet and dry ingredients, fold in grated carrots and nuts.
  5. Pour batter into Bundt pan, smooth the top, and bake for 45-50 minutes.
  6. Let the cake cool in the pan for 45 minutes before turning it out to cool completely.
  7. For the glaze, beat powdered sugar, butter, vanilla, and cream cheese until smooth. Drizzle over the cooled cake.

Notes

Ensure the Bundt pan is well-greased for easy removal of the cake.