Carrot Bundt Cake is a moist and warmly spiced dessert packed with shredded carrots, pineapple, and crunchy nuts, finished with a creamy glaze. Its tender texture and comforting flavor make it perfect for holidays, brunches, or everyday baking.
Total Time:1 hour 40 minutes
Yield:12 slices
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 cup vegetable oil
2 tsp vanilla extract
3 cups shredded carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans
8 oz cream cheese
1 1/2 cups powdered sugar
2 tbsp milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the shredded carrots, crushed pineapple, and chopped nuts.
Pour the batter evenly into the prepared Bundt pan.
Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the glaze, beat the cream cheese with powdered sugar and milk until smooth and pourable.
Drizzle the glaze over the cooled cake before serving.
Notes
Raisins or dried cranberries can be added for extra sweetness and texture.
Pecans provide a buttery flavor and work well as a substitute for walnuts.
Freshly shredded carrots are recommended for the best moisture and texture.
For a citrus twist, add orange zest to the batter or glaze.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
