Foolproof Carrot Bundt Cake
Recipe by:Carrot Pound Cake doesn't get easier or more reliable than this. Whisk the batter in one bowl, then bake in a Bundt pan for a moist, tender cake with warm spices. The thick cream cheese frosting is simple to work with and stays right where you put it - no dripping down the sides.
Ingredients
Carrot Cake
- 2 cups (440 grams) light brown sugar
- 4 large eggs at room temperature
- 1 cup (237 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 2 ¼ cups (282 grams) all purpose flour spooned and leveled
- 1 teaspoon (4 grams) baking soda
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) salt
- 2 teaspoons (4 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- ¼ (0.5 grams) scant teaspoon ground nutmeg
- 3 cups (384 grams) shredded carrots about 5 large carrots
Cream Cheese Frosting
- 4 ounces (113 grams) full-fat cream cheese at room temperature
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (0.75 grams) salt
- ¼ cup (30 grams) walnuts roughly chopped (for garnish)
Instructions
- Preheat the oven to 350ºF (177°C). Thoroughly grease a 12-cup bundt pan with butter, dust with flour, and set aside.
- Add the brown sugar, eggs, oil, and vanilla extract to a large mixing bowl. Whisk for about one minute until thoroughly combined. (You can use a hand whisk or an electric hand mixer for this step.)2 cups light brown sugar, 4 large eggs, 1 cup vegetable oil, 2 teaspoons vanilla extract
- Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a separate bowl.2 ¼ cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ scant teaspoon ground nutmeg
- Add the dry ingredients to the wet ingredients, then fold together gently using a rubber spatula until just combined. Do not over-mix.
- Add the shredded carrots to the mixing bowl and fold through the cake batter.3 cups shredded carrots
- Transfer the cake batter to the prepared bundt pan. The batter will be pretty runny and will self-level in the pan.
- Bake in the middle of the oven for 40 minutes, then cover with foil and bake for an additional 15 minutes. Check for doneness with a toothpick, which should come out clean.
- Remove the Bundt pan from the oven and set a timer for 30 minutes. Once the timer goes off, invert the Bundt cake onto a wire rack and cool completely.
Cream Cheese Frosting
- Add all of the frosting ingredients to a large mixing bowl. Gradually increase the speed of a hand mixer to medium-high and beat for a couple of minutes until completely smooth.4 ounces full-fat cream cheese at room temperature, 1 cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Spread the cream cheese frosting on top of the cooled Bundt cake. You can use a spoon or put the frosting into a piping bag and cut the end off with scissors. The frosting will hold its shape and sit nicely on the pound cake without running down the edges.
- To garnish, scatter the chopped walnuts on top of the frosting.¼ cup walnuts
Notes
Tips to Prevent the Cake from Sticking
- Greasing a Bundt pan properly is essential to ensure your cake releases effortlessly,
especially when it has an intricate design. There are a couple of tried-and-true methods to get the job done:
-One option is to use the butter and flour technique. Start by rubbing two tablespoons of soft butter all over the inside of the pan using your fingers. Then, dust it with two tablespoons of flour, tilting and rotating the pan to coat every crevice before tapping out the excess.
-The other option is to make your own "cake goop" by mixing equal parts, shortening, oil, and flour. Simply brush it onto the pan using a pastry brush for an even, non-stick coating. - It is essential to let the cake cool in the Bundt pan for a full 30 minutes before flipping. Use a timer to ensure you turn it onto a wire rack at the right time.
Storage
- Leftover Carrot Cake Bundt should be stored in an airtight container
and refrigerated, where it will stay fresh for at least 5 days. - The unfrosted pound cake can be wrapped tightly with plastic wrap and stored in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator, or at room temperature before frosting.
Equipment
Nutrition
Calories: 625kcal | Carbohydrates: 82g | Protein: 7g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 441mg | Potassium: 273mg | Fiber: 2g | Sugar: 57g | Vitamin A: 6708IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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