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Carrot Bundt Cake with Cream Cheese Frosting and Pecans Recipe

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  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic Carrot Bundt Cake features moist, spiced carrot cake baked in a beautiful bundt pan and topped with a smooth cream cheese frosting sprinkled with crunchy pecans. Perfect as a dessert or special occasion treat, it offers warm flavors of cinnamon and nutmeg balanced by a luscious, creamy topping.

Ingredients

Cake

  • 2 ½ Cups all-purpose flour (spooned and leveled)
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • 1 ½ Teaspoons ground cinnamon
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon salt
  • 1 Cup vegetable oil
  • 1 Cup granulated sugar
  • ½ Cup light brown sugar (packed)
  • 3 large eggs
  • 1 ½ Cups finely grated carrot
  • Nonstick cooking spray, butter, or shortening for greasing

Frosting

  • ½ Cup salted butter (1 stick, at room temperature)
  • 4 Ounces cream cheese
  • 3 Cups powdered sugar
  • 2 to 3 Tablespoons heavy cream
  • ½ Cup chopped pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease a bundt pan with nonstick cooking spray, butter, or shortening to ensure easy release of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. Set this mixture aside for later.
  3. Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and well blended.
  4. Add Carrots: Stir the finely grated carrots into the wet mixture until they are fully incorporated evenly throughout the batter.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix or the cake may become dense.
  6. Pour Batter: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  7. Bake the Cake: Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back lightly when touched.
  8. Cool in Pan: Allow the cake to cool in the pan on a wire rack for about 15 minutes to set before carefully inverting it onto the rack to cool completely.
  9. Make Frosting: Once the cake has fully cooled, prepare the frosting by beating together the softened butter and cream cheese until creamy and smooth.
  10. Add Sugar and Cream: Gradually beat in the powdered sugar, one cup at a time, followed by 2 tablespoons of heavy cream. Adjust the consistency by adding more cream or powdered sugar as needed for smooth spreading.
  11. Frost the Cake: Spread the cream cheese frosting evenly over the cooled bundt cake. Sprinkle the chopped pecans on top if desired to add texture and extra flavor.

Notes

  • Make sure the cake is completely cool before frosting to prevent the frosting from melting.
  • Use freshly grated carrots for best texture; pre-shredded carrots can be too moist.
  • For a nut-free version, omit the pecans or substitute with seeds if desired.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • You can add raisins or crushed pineapple to the batter for variation.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-bundt-cake-with-cream-cheese-frosting-and-pecans-recipe/