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Carrot Bundt Cake Recipe

Easy Carrot Bundt Cake Recipe with Cream Cheese Icing
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This Carrot Bundt Cake is moist, tender, and full of warm spices, fresh carrots, and a hint of pineapple, topped with creamy cream cheese icing. Baked in a beautiful bundt shape, it’s an easy one-bowl recipe perfect for any occasion, from everyday treats to special celebrations

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs (room temperature)
  • 2 cups (220g) grated fresh carrots
  • ½ cup (120g) crushed pineapple, drained
  • 1 tsp vanilla extract
  • ½ cup (60g) chopped walnuts (optional)

Instructions

  1. Get Your Ingredients Ready

    First, let your butter, cream cheese, and eggs sit out until they reach room temperature. If you need to soften butter quickly, put it in the microwave for 5 seconds on each side, but watch closely so it doesn’t melt. To warm the eggs, place them in a bowl of warm water for 15 minutes. This helps everything mix better when making your batter.

  2. Preheat Your Oven

    Turn on your oven to 350°F (175°C). Use an oven thermometer if you can, so you know your oven. Some ovens are warmer or colder than they say, so it’s important to check and adjust baking temperatures if needed. This helps your baked goods come out just right.

  3. Measure Everything the Right Way

    Use a kitchen scale for the most accurate measurements. If you’re using cups, use the spoon and sweep method—spoon the ingredient into the cup and level it off with a knife. This helps you avoid packing things like flour and sugar, which can make your cake too dense.

  4. Mix the Wet Stuff

    In one bowl, mix together the brown sugar, white sugar, and oil. Then add the eggs, one at a time, mixing after each one until they’re properly incorporated. Stir in the vanilla extract at the end.

  5. Add the Dry Ingredients

    Now sift in the flour, baking soda, cinnamon, nutmeg, and salt. Mix everything gently—just until it comes together. Don’t mix too much, or the cake might get tough.

  6. Add the Good Stuff

    Gently stir in the grated carrots, crushed pineapple, and chopped walnuts (these are optional, but I like the crunch). This is what gives your cake that great texture and flavor.

  7. Time to Bake

    Pour the batter into a greased and floured Bundt pan. Use a spoon to smooth the top so it bakes evenly. Put it in the oven and bake for about 45 minutes, or until a toothpick in the middle comes out clean.

  8. Cool the Cake Down

    After baking, let the cake rest in the pan for about 10–15 minutes. Then gently turn it out onto a rack or plate and let the cake cool Don’t rush this part—it helps the icing go on smoothly.

  9. Make the Icing

    In a bowl, beat together the cream cheese and butter until smooth. Then add powdered sugar and vanilla extract. Add a little milk at a time to make the icing just soft enough to drizzle. Once the cake is cool, pour the icing over the top.

Notes

For the best texture, always use room temperature butter, cream cheese, and eggs—this helps the batter mix evenly and keeps the cake light and moist. Be sure to grease and flour your Bundt pan thoroughly to prevent sticking, and let the cake cool completely before icing to avoid melting the glaze.

Nutrition

Find it online: https://savorvibes.com/carrot-bundt-cake-recipe/