Name: Carrot Bundt Cake
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Cuisine: American
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); 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

Description

This Carrot Bundt Cake features a delightful blend of flavors and moist texture. With easy steps and wholesome ingredients, it’s perfect for gatherings and special occasions.

Ingredients

Scale

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)
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

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Instructions

Preheat oven to 350°F and prepare a 12-cup bundt pan by buttering and dusting it with flour.
Whisk together flour, cinnamon, ginger, allspice, baking powder, baking soda, and sea salt in a mixing bowl.
Cream together butter and sugars in a separate bowl until well mixed.
Add oil and blend until smooth, then mix in vanilla extract. Fold in eggs one at a time, mixing after each addition.
Gradually alternate adding dry ingredients and buttermilk to the egg mixture, mixing until combined.
Fold in the shredded carrots gently.
Pour the batter into the prepared bundt pan and gently tap it to remove air bubbles.
Bake for 50 to 60 minutes, checking for doneness starting at 45 minutes by testing with a toothpick.
Allow the cake to cool in the pan for 15-20 minutes, running a knife around the edges before inverting onto a plate.
Let the cake cool completely before adding the cream cheese glaze.

Notes

Ensure all ingredients are at room temperature for better blending.
Sift powdered sugar before mixing to avoid lumps in the glaze.
Store leftover cake in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 300mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg