Go Back
Carrot Bundt Cake

Carrot Bundt Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup (240ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 3 cups (about 300g) finely grated carrots
  • 1 cup (120g) chopped walnuts
  • 1/2 cup (80g) raisins (optional)
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 to 3 tbsp milk

Method
 

  1. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  2. In a separate bowl, beat the oil, both sugars, eggs, and vanilla until smooth and slightly thickened, about 2 minutes.
  3. Stir the wet ingredients into the dry until just combined, then fold in the carrots, walnuts, and raisins if using.
  4. Heat oven to 350°F (175°C). Scrape the batter into a greased and floured 10 to 12-cup bundt pan. Bake 50 to 60 minutes, until a skewer comes out clean. Cool in the pan 10 minutes, then invert and cool completely.
  5. Beat cream cheese and butter until smooth, then sift in powdered sugar, add vanilla and salt, and beat until thick. Thin with milk to a ribbon-like consistency and pour over the cooled cake. Slice once the glaze sets.

Notes

If you add raisins, soak them in hot water for 10 minutes and drain well before folding in. The cake tastes best the next day, so it’s a great make-ahead dessert.