Carrot Bundt Cake Recipe
Baking carrot cake in a bundt pan creates an effortlessly beautiful, moist cake that's perfect for occasions like Easter and Mother's Day!
Ingredients
Carrot Bundt Cake
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ¼ cups packed light brown sugar (250 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup canola or vegetable oil (180 ml)
- ½ cup unsweetened applesauce (125 grams)
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups lightly packed grated carrots (300 grams; I use the larger side of a cheese grater)
Cream Cheese Icing
- 2 ounces brick-style cream cheese softened (57 grams)
- 2 tablespoons unsalted butter softened (28 grams)
- 1 cup powdered sugar (120 grams)
- 1 tablespoon milk (15 ml)
- ½ teaspoon pure vanilla extract
Instructions
- To make the carrot cake: Preheat the oven to 350°F (177°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
- In a separate large mixing bowl, whisk together the brown sugar, granulated sugar, oil, applesauce, eggs, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.1 ¼ cups packed light brown sugar, ½ cup granulated sugar, ¾ cup canola or vegetable oil, ½ cup unsweetened applesauce, 4 large eggs, 1 teaspoon pure vanilla extract, 3 cups lightly packed grated carrots
- Pour the dry ingredients into the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Spray a 10-inch (12 cup) bundt pan generously with nonstick cooking spray.
- Pour the cake batter into the prepared bundt pan and smooth it out.
- Bake for 45 to 50 minutes or until a toothpick or skewer inserted all the way into the cake comes out clean. If needed, cover loosely with foil for the last 10 to 15 minutes of baking time to prevent excess browning.
- Remove from the oven and allow to cool in the pan on a wire cooling rack for 20 minutes. Slide a butter knife down the sides of the cake to loosen any parts that may be stuck, then carefully invert the cake on top of a cooling rack and allow to cool completely to room temperature.
- To make the cream cheese icing: Add the cream cheese and butter to a large microwave-safe mixing bowl or glass measuring cup. Using a hand-held mixer, beat the cream cheese and butter until smooth.2 ounces brick-style cream cheese, 2 tablespoons unsalted butter
- Add half of the powdered sugar and mix until well combined, then add the remaining half of the powdered sugar and mix until fully combined.1 cup powdered sugar
- Add the milk and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.1 tablespoon milk, ½ teaspoon pure vanilla extract
- Place the bowl of cream cheese frosting in the microwave and microwave in 10-second increments, stirring well after each one, until the frosting is thin and a pourable consistency (mine usually takes about 20 seconds total).
- Pour the icing all over the top of the bundt cake. Allow to set before slicing and serving.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cake will freeze well for 2 to 3 months. Thaw to room temperature before serving.