Carrot Cake Bundt with Cream Cheese Frosting
Moist and flavorful carrot cake bundt with a tangy, sweet cream cheese frosting, perfect for any occasion. This showstopper is surprisingly simple to make and will impress with its elegant bundt shape and delicious taste.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans optional
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream to adjust consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts (if using).
- Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Stir in the vanilla extract.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, frost it generously with the cream cheese frosting.