Carrot Bundt Cake

Name: Carrot Bundt Cake
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 16 servings
Ingredients: 2 cup All Purpose Flour; 2 tsp pumpkin pie spice* ((See NOTE to make your own)); 1 tsp Baking Powder; 0.5 tsp Baking Soda (Sodium bicarbonate); 0.75 tsp Salt; 3 large Eggs; 2 cup carrot, loosely ((about 3 medium, 7 to 8 ounces)), shredded packed; 1.5 cup firmly light brown sugar, packed; 1 cup Vegetable Oil; 2 tsp Vanilla Extract; 4 oz 1/2 of an 8 ounce block cream cheese, very soft*; 2 cup powdered sugar (7.5 ounces); 2 tbsp butter (salted or unsalted), melted; 4 tsp milk (any milk will do); 1 tsp Vanilla Extract; pecans or walnuts (( )), chopped for garnish optional

This Carrot Bundt Cake has all the same rich flavors of classic carrot cake with 3 layers in an easier to make bundt. Topped with a cream cheese frosting, it's a bakery-worthy dessert that's perfect for holidays and entertaining.

Brooke1999

Prep20 min

Cook38 min

Total58 min

Servings16

Difficultymedium

AmericanDessert

Ingredients

2 cupAll Purpose Flour
2 tsppumpkin pie spice* ((See NOTE to make your own))
1 tspBaking Powder
0.5 tspBaking Soda (Sodium bicarbonate)
0.75 tspSalt
3 largeEggs
2 cupcarrot, loosely ((about 3 medium, 7 to 8 ounces)), shredded packed
1.5 cupfirmly light brown sugar, packed
1 cupVegetable Oil
2 tspVanilla Extract
4 oz1/2 of an 8 ounce block cream cheese, very soft*
2 cuppowdered sugar (7.5 ounces)
2 tbspbutter (salted or unsalted), melted
4 tspmilk (any milk will do)
1 tspVanilla Extract
pecans or walnuts (( )), chopped for garnish optional

Instructions

1
Preheat the oven to 350F°. Grease and flour a 10 to 12 cup bundt cake pan. Or, use no-stick cooking spray made with flour (Pam).
2
In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda and salt.
3
In another medium bowl, lightly beat or whisk the eggs.
4
Peel and shred enough carrot to get 2 cups loosely packed shredded carrot. Add to the eggs. Stir in the oil, brown sugar and vanilla.
5
Add the dry ingredients to the carrot mixture and stir well but just until all ingredients are combined. Pour the batter into the prepared bundt pan.
6
Place the pan on the rack in the lower third of the oven. Bake for 38 to 40 minutes or just until a wooden pick comes out clean when inserted in the center of the cake.
7
Prepare the Cream Cheese Icing:
8
Meanwhile, with a sturdy whisk, whisk the very soft cream cheese in a medium bowl. Add the powdered sugar, melted butter, milk and vanilla extract. Slowly whisk or stir until smooth. If you like the icing a little thinner, add additional milk 1 teaspoon at a time.
9
Remove the cake from the oven and let cool just 5 minutes. (Any longer and it will be harder to remove from the pan.) Turn the cake out onto a cooling rack until completely cool. Drizzle, pipe or spread with Cream Cheese Icing.Sprinkle with nuts as a garnish, if you like!