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Carrot Bundt Cake

Carrot Bundt Cake

This cake offers the best of both worlds. Who doesn't want to bite into moist, flavorful carrots with a stunning swirl of a bundt pan? And cream cheese frosting is the (literal) icing on the cake, taking it from blah to ah.
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Course: Cake
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 5 hours
Servings: 10
Calories: 430kcal
Author: Brenda Maher

Ingredients

Main Ingredients

  • 1 cup vegetable oil
  • 4 eggs, room temperature
  • 1 ¾ cups packed dark or light brown sugar
  • ¾ cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 ½ cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ⅓ tsp ground cinnamon
  • 1 ¼ tsp ground ginger
  • ⅓ tsp ground nutmeg
  • ⅓ tsp ground cloves
  • 2 cups shredded and peeled carrots (~ 4 peeled carrots)
  • 1 cup chopped pecans (optional)
  • 1 tsp orange zest (optional)

Cheesecake Layer

  • 12 oz softened, full-fat brick cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract

(Optional) Glaze

  • 1 cup sifted confectioners’ sugar
  • 2 tbsp milk or orange juice

Instructions

  • Preheat your oven to 350°F (177°C) and grease your Bundt pan with butter or nonstick baking spray.

Batter

  • In a big bowl, mix 4 eggs, oil, brown sugar, orange zest, vanilla, and applesauce until creamy.
  • Whisk flour, baking soda, baking powder, cinnamon, salt, ginger, cloves, and nutmeg in another bowl. Then, combine the dry and wet ingredients in one bowl and gently fold them. Toss in the pecans and shredded carrots.
  • Grab your Bundt pan again and pour in half the batter.

Cream Cheese Layer

  • Beat these ingredients until smooth and completely combined: cream cheese (about 1 minute at medium mixer speed), 1 egg, sugar, and vanilla (1 minute at high speed).
  • Spread that mixture over the batter in the pan. Don't spread it to the pan's very edges.
  • Pour the rest of the cake batter over the cream cheese layer. Gently swirl everything together with a sharp knife.

Baking

  • Bake for about 55 to 75 minutes (give or take). Stick a small toothpick in there; you're good to go if it is clean when you pull it out. If you see the top over-browning too quickly, cover it loosely with foil.
  • Let it cool in the pan for about 30 minutes. Then, carefully flip this Bundt cake on a wire rack and let it cool completely.

Glaze

  • Mix all your glaze ingredients until smooth. Add more liquid if it's too thick. If it's too thin, go for extra confectioners' sugar.
  • Drizzle that glaze all over the cake, slice it up, and enjoy.

Notes

While cinnamon, nutmeg, and ginger are classic, you can experiment with other warm spices like cardamom, allspice, or even a pinch of cayenne pepper for a subtle kick.

Nutrition

Calories: 430kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 94.9mg | Sodium: 342mg | Potassium: 235mg | Fiber: 2.6g | Sugar: 45g | Calcium: 103mg | Iron: 2mg
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