Description
This moist carrot bundt cake is loaded with fresh carrots, warm spices, crushed pineapple, and topped with a rich cream cheese glaze. A classic made simple, perfect for any season.
Ingredients
2 cups (225 g) finely grated carrots
1 cup (190 g) canned pineapple, drained and blended
2¼ cups (290 g) all-purpose flour
¼ cup (30 g) cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp ground cinnamon
1¾ tsp ground ginger
¼ tsp ground cloves
½ tsp ground nutmeg
1½ cups (300 g) soft brown sugar
3 large eggs, room temp
1 cup (200 g) vegetable oil
3 tsp vanilla extract
½ cup (110 g) plain yogurt
1 cup (100 g) chopped pecans or walnuts
Cream Cheese Glaze:
2 cups (240 g) powdered sugar
2 tsp melted unsalted butter
½ tsp vanilla extract
¾ cup (170 g) cream cheese, room temp
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. Sift flour, cornstarch, baking powder, baking soda, salt, and spices in a bowl.
3. Whisk sugar, eggs, oil, yogurt, vanilla, and pineapple in a large bowl.
4. Fold dry mix into wet ingredients until just combined.
5. Add grated carrots and chopped nuts. Fold gently.
6. Pour batter into pan. Tap to remove air bubbles.
7. Bake 45–50 minutes. Cool in pan for 45 minutes before inverting.
8. Mix all glaze ingredients until smooth and thick.
9. Pour glaze over completely cooled cake. Slice and serve.
Notes
For extra smooth glaze, sift your powdered sugar.
Store in the fridge up to 5 days. Bring to room temp before serving.
Freeze cake (unglazed) up to 2 months for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 494
- Sugar: 54g
- Sodium: 296mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0.2g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 51mg