Looking for a moist, dense carrot cake recipe that can be made in a bundt pan? If so, this Carrot Bundt Cake with Cream Cheese Frosting recipe is PERFECT! Made with vegetable oil, this cake features fresh carrots, and is homemade cream cheese frosting.
2cupsfinely grated carrotsI processed mine in the food processor
1tspbaking soda
1tspbaking powder
1/8tspsalt
2tspscinnamon
1/4tspground clove
1/4tspnutmeg
Cream Cheese Frosting
8ouncescream cheeseroom temperature
1/4cupwhole milk
1tspvanilla extract
1/4cuppowdered sugar
1/2cuppecans optional
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, add oil, and sugars. Whisk until combined.
Add eggs, and whisk until combined.
Add vanilla extract and whisk to combine. Mixture will be fluffy.
Add baking soda, powder, salt, and spices to the bowl and combine.
Stir in flour and mix until thoroughly combined.
Add shredded carrots into the batter and fold.
Grease a bundt pan and pour batter in evenly.
Bake for 42-45 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake with be dense but springy and slightly dark.
Allow the cake to fully cool before removing from the pan.
Cream Cheese Frosting
Add softened cream cheese, milk, vanilla extract, and powdered sugar to a large bowl.
Beat mixture until lump free, light and fluffy.
Spread on cooled cake. Add pecans or walnuts (optional).
Notes
Nutritional values are meant to be a guide and may not be accurate.