Carrot Cake Bundt Cake
Carrot Cake Bundt is moist and tender with warm notes of cinnamon, ginger, and allspice giving it incredible depth without overpowering the delicate sweetness of the cake. It’s full of flavor without being overly sweet. A smooth cream cheese glaze cascades over the top, adding the iconic tangy finish that makes carrot cake unforgettable.
Servings: 12 servings
Calories: 482kcal
Ingredients
- 2½ cups all-purpose flour spoon and level (312 g)
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¾ teaspoon allspice
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 8 tablespoon unsalted butter 113 g, softened
- ¼ cup canola or vegetable oil
- 1 cup granulated sugar 200 g
- ½ cup brown sugar packed (110 g)
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ⅔ cup buttermilk room temperature
- 1½ cups finely shredded carrots slightly packed (about 150-170g) (about 2-3 large carrots)
Cream Cheese Glaze
- 6 oz cream cheese room temperature
- 2 ¼ cup powdered sugar sifted
- 4 - 5 Tablespoons half-and-half or cream, warmed slightly
- Pinch of sea salt
Optional garnish: chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F and prepare a 12-cup bundt pan by buttering and lightly dusting the inside of the pan with flour.
- In a mixing bowl whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and sea salt.
- In a separate bowl cream the butter and both sugars together until the butter is fully incorporated.
- Add in the oil and mix until smooth. Add vanilla extract. Fold in eggs one at a time, mixing after each egg is added.
- Alternate adding the dry ingredients and the buttermilk into the egg, butter, sugar mixture.
- Fold in the shredded carrots.
- Pour the carrot cake batter into the bundt pan.
- Bang the filled bundt cake pan on the counter a few times to get air bubbles out and settle the batter.
- Bake in a 350° oven for 50 to 60 minutes. Start checking at 45 minutes. Cake is done when the edge of the cake starts to pull away from the sides and a cake tester or toothpick comes out clean.
- Cool in pan for 15-20 minutes. Use a small knife to run along the sides carefully as well as around the center tube.
- Place a cutting board or plate on top of the bundt cake pan and carefully invert the bundt cake onto your serving plate. Allow to fully cool before adding the cream cheese glaze.
Cream Cheese Glaze
- In a mixing bowl add the cream cheese. Using a hand mixer, whip until creamy.
- Slowly add sifted powdered sugar, a little at a time, and mix until well incorporated. It will begin to become smooth. It’s best not to skip sifting the sugar to avoid lumps.
- Add 4 tablespoons of cream, I like to use half-and-half but heavy cream can be used as well. Continue mixing as you pour it in. When it reaches the right consistency you can stop. It should be a silky smooth drizzle. If you want it thinner you can add the remaining 1 tablespoon of cream.
- Add a pinch of salt.
- Starting at the top of the carrot cake bundt cake pour the glaze over the top allowing the cream cheese glaze to cascade over the edges.
- Optional garnish: Toast finely chopped walnuts for 5-7 minutes in a 350°F oven. Once they cool completely, sprinkle on the top of the cream cheese glaze.
Notes
- Carrots can be shredded either using a box grater or your food processor.
- If you are making the cake one day ahead of time, it’s advised to remove the cake from the bundt pan after it cools for 15 to 20 minutes. Do not allow the cake to sit in the pan for longer as you may then have trouble removing it from the bundt cake pan.
- If you have both a conventional or convection oven, when making a bundt cake, it is best to use the conventional oven.
- You can use a non-stick spray with flour (i.e. Baker’s joy) in lieu of the butter and flour. Whichever you choose, use a silicone brush to get the butter/flour into every crevice of the bundt pan.
- Allow the cake to cool completely before adding the cream cheese glaze.
Nutrition
Calories: 482kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 266mg | Potassium: 158mg | Fiber: 1g | Sugar: 51g | Vitamin A: 3236IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
