Carrot Bundt Cake

Carrot bundt cake is a perfectly moist carrot cake filled with freshly grated carrots and a blend of classic warming spices. Top this cake with a rich and tangy cream cheese glaze. 

Preheat the oven to 350 F (177 C). Preheat the oven to 350 F (177 C). Grease a 10-inch (12 cup capacity bundt pan).

Step 1:  

Whisk the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, allspice, and cloves until well combined.

Step 2:  

Whisk the oil, granulated sugar, light brown sugar, eggs, applesauce and vanilla extract until well combined. Stir in the finely grated carrots.

Step 3:  

Mix in the dry ingredients until just combined. If you want to mix in 1 cup of chopped nuts, do so now. Evenly pour the carrot cake batter into the prepared bundt pan. Bake the carrot bundt cake for 45 - 55 minutes.

Step 4:  

Cool the bundt cake in the pan for 10 minutes, then invert the cake onto a cooling rack or serving plate to cool to room temperature.

Step 5:  

While the bundt carrot cake cools, make the cream cheese glaze. Beat the cream cheese on medium speed until smooth and creamy. Beat in the vanilla extract, heavy cream salt and powdered sugar until smooth and well combined.

Step 6:  

Top the cooled carrot bundt cake with the creamy cheese glaze and chopped pecans if you like. Place the cake in the fridge to set for about 30 - 45 minutes if the frosting is soft for your liking.

Step 7:  

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