This easy?Carrot Bundt Cake?is packed with warm spices, shredded carrots, and crunchy pecans. Decorated with cream cheese frosting, it's the perfect cake for holiday dinners or whenever you need a sweet and cozy dessert!
Prep Time15 minutes
Cook Time53 minutes
Total Time1 hour?8 minutes
Ingredients
For the Cake
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 1/2 cups all purpose flour (300g)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 1/2 cups freshly shredded carrots (11.5 oz)
1 cup finely chopped pecans
1 cup raisins
For the Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
2 cups powdered sugar
2 tablespoons milk
2 tablespoons finely chopped pecans
Instructions
Preheat the oven to 350¡ãF. Spray a 12-cup bundt pan with nonstick baking spray.
Mix together the oil and sugars until the mixture resembles wet sand. Add the eggs, vanilla, and sour cream and beat until creamy.
Stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add 1/2 of the flour mixture to the egg mixture and beat until mixed in. Add the rest of the flour and beat again.
Stir in the carrots, pecans, and raisins gently. Pour into the prepared pan.
Bake for 53-54 minutes or until a skewer inserted in the center comes out with a few crumbs sticking to it.
Remove the pan and let the cake cool in it for 10-15 minutes. Place a plate over the top of the cake and flip it out. Let the cake cool completely.
Beat the cream cheese, butter, vanilla, and salt until creamy. Add the powdered sugar and milk and beat until light and creamy.
Spread or pipe the frosting on the cooled cake. Garnish with chopped pecans.
Store tightly covered in the refrigerator.
Notes
Don't skimp on greasing and flouring the edges of the pan to prevent the cake from sticking. I like using?Baker's Joy?because the oil and flour mixture is easy to spray into the pan.
Use a?box grater or food processor?to shred your carrots. Fresh carrots have a better moisture content. While the bags of shredded carrots from the store might be convenient, they are drier and will not give your baked goods the moisture they need.
While we prefer pecans in this recipe,?walnuts?would be another great option.
Do not overbake?the cake. All ovens run differently, so check with a skewer before the timer goes off.
To give the batter a?sweet citrus flavor, add one tablespoon of?orange zest?and one teaspoon of?orange extract.
Decorate the top of the cake with?cream cheese frosting. Garnish it with chopped nuts, sprinkles, or?.
Nutrition Information:
?
Yield:
?14?
¿ªÔÆÌåÓý Size:
?1 Amount Per ¿ªÔÆÌåÓý:?Calories:?560Total Fat:?31gSaturated Fat:?8gTrans Fat:?0gUnsaturated Fat:?21gCholesterol:?76mgSodium:?420mgCarbohydrates:?67gFiber:?3gSugar:?44gProtein:?6g
