Carrot Bundt Cake
This flavorful carrot cake with cream cheese frosting is surprisingly sweet, perfectly creamy and incredibly delicious.
Equipment
- large mixing bowl
- measuring cups
- measuring spoons
- sturdy mixing spoon
- hand mixer
- scraping spatula
- box shredder
- one part Bundt pan, 12 cup capacity (well greased)
- wire cooling rack
- medium mixing bowl
- cake saver
Ingredients
For the carrot cake:
- 2 cups flour spoon into a measuring cup and level for best results
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- pinch of baking powder
- 4 eggs at room temperature
- 1 ½ cups vegetable oil
- 3 cups freshly grated carrots finely shredded for best results
For the cream cheese frosting:
- 4 oz. softened cream cheese I use Philadelphia brand
- 2 tablespoon softened butter
- 1 teaspoon pure vanilla extract
- ½ lb confectioner's sugar this is almost 2 cups
- pinch of salt
Instructions
- Preheat oven to 350℉.
Carrot Cake:
- Combine the flour, sugars, cinnamon, baking soda, salt and baking powder in a large mixing bowl. Stir to combine.
- Add the eggs, one at a time, beating well after each addition with a hand mixer on low speed.
- Add the oil and finely shredded carrots. Mix on medium speed for 3-4 minutes. Use a rubber scraping spatula intermittently to scrape down the sides of the bowl while mixing.
- Bake in a well greased Bundt/tube pan on the middle oven rack for 70-75 minutes, or until long cake tester comes out clean.
- Invert pan after 20 minutes and allow cake to completely cool on wire rack before adding frosting.
Cream Cheese Frosting:
- Cream softened butter and room temperature cream cheese with hand mixer on low speed for 1-2 minutes.
- Add vanilla and mix until blended.
- Using the hand mixer, gradually work in confectioner's sugar until frosting is the right consistency for spreading. Then add a pinch of salt and stir.
- Spread frosting on cooled cake. Decorate with sprinkles, raisins, shredded carrots or coconut, pecans and/or walnuts if desired.
Storing:
- Store in a cake saver and keep refrigerated for up to 5 days.
- Unfrosted cake can be frozen in proper freezer safe packaging (either whole or individual slices) for up to 2 months.
- Frosted cake needs to freeze on a sheet pan first to set the frosting. Then wrap individual slices or the whole cake in freezer safe packaging and store for up to 1 month.
Notes
- Finely shred the carrots for a smoother cake.
- The cake batter will be very dense. Check on it periodically towards the end of baking time. Use a long cake tester to make sure the entire cake has baked before removing it from the oven.
- It's helpful to slide a non-scratch knife around the outside of the cake before inverting.
- When making the frosting, make sure the butter and cream cheese are at room temperature before mixing. You can always soften them in the microwave for 10-15 seconds if needed.
Tried this recipe?Let us know how it was!