Carrot Bundt Cake is a delightful and moist dessert that combines the natural sweetness of carrots with warm spices, all topped with a creamy glaze and garnished with chopped nuts and shredded carrots. This cake is perfect for any occasion, offering a delicious blend of flavors and textures.
Moist and flavorful Carrot Bundt Cake packed with shredded carrots, warm spices, and a creamy glaze. Perfect for desserts or celebrations. A classic favorite!
Why This Carrot Bundt Cake Is the Best
- Moist and Tender Texture: The cake is incredibly moist and tender, thanks to the fresh carrots and the Bundt shape, which ensures even baking.
- Warm Spices: The addition of cinnamon, nutmeg, and other warm spices adds depth and a comforting aroma to the cake.
- Creamy Glaze: The creamy white glaze drips down the sides, adding a sweet and rich contrast to the cake.
- Beautiful Presentation: Topped with chopped nuts and shredded carrots, the cake is visually appealing and perfect for any occasion.
Perfect for Any Occasion
Whether you’re celebrating a special event, hosting a dinner party, or simply enjoying a slice with a cup of tea, Carrot Bundt Cake is the perfect choice. The combination of moist cake, warm spices, and creamy glaze makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Carrot Bundt Cake:
- Unsalted Butter (room temperature): Provides a rich, buttery flavor and ensures the cake stays moist and tender.
- Full-Fat Cream Cheese (room temperature): Adds creaminess to the batter and enhances the cake’s texture.
- Light Brown Sugar: Sweetens the cake while adding a hint of molasses flavor and moisture.
- Large Eggs (room temperature): Bind the ingredients together and give structure to the cake.
- Pure Vanilla Extract: Enhances the cake’s flavor with a warm, sweet undertone.
- Canned Crushed Pineapple (drained): Adds natural sweetness, moisture, and a hint of tropical flavor.
- Carrots (freshly grated): The star ingredient, providing natural sweetness, color, and texture.
- All-Purpose Flour: Forms the base of the cake, ensuring structure and stability.
- Ground Cinnamon: Adds a warm, spicy note that complements the carrots and brown sugar.
- Ground Nutmeg (freshly grated if possible): Adds a subtle, aromatic spice for depth of flavor.
- Baking Soda: Helps the cake rise, ensuring a light and fluffy texture.
- Salt: Balances the sweetness and enhances the other flavors.
- Toasted Pecans (chopped): Add a nutty crunch and richness, both in the batter and as a topping.
- Cake Release Spread (“Cake Goop”) or Baking Spray: Ensures the Bundt cake releases easily from the pan.
Brown Butter Cream Cheese Glaze:
- Unsalted Butter: Browned to create a nutty, caramelized flavor that elevates the glaze.
- Cream Cheese (room temperature): Provides a creamy, tangy base for the glaze.
- Pure Vanilla Extract: Enhances the glaze’s sweetness with a touch of warmth.
- Pinch of Salt: Balances the sweetness and enhances the flavor profile.
- Powdered Sugar: Sweetens and thickens the glaze for a smooth, glossy finish.
- Milk: Adjusts the glaze’s consistency, making it easy to drizzle.
Tips for Making the Best Carrot Bundt Cake
- Use Fresh Ingredients: For the best flavor and texture, use fresh carrots and high-quality spices.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Generously Glaze: Apply a generous amount of glaze to the top of the cake for added sweetness and visual appeal.
- Garnish Elegantly: Top the cake with chopped nuts and shredded carrots for a touch of elegance and freshness.
Serving Suggestions
- With a Cup of Tea or Coffee: Enjoy a slice of Carrot Bundt Cake with a hot cup of tea or coffee for a perfect afternoon treat.
- With Fresh Berries: Serve with fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Add a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this Carrot Bundt Cake—each bite offering a perfect blend of moist cake, warm spices, and creamy glaze, all topped with chopped nuts and shredded carrots. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cake recipes!
Carrot Bundt Cake
Moist and flavorful Carrot Bundt Cake packed with shredded carrots, warm spices, and a creamy glaze. Perfect for desserts or celebrations. A classic favorite!
Ingredients
- 1 cup 225g unsalted butter - room temperature (2 sticks)
- 6 ounces 170g full-fat cream cheese - room temperature
- 2¼ cups 495g light brown sugar
- 4 large eggs - room temperature
- ½ cup 120g canned crushed pineapple - drained
- 1 cup 130 g carrots - freshly grated
- 2 cups 250g all purpose flour
- 2 tsp 10 ml pure vanilla extract
- 2½ tsp 5g ground cinnamon
- ½ tsp 2ml ground nutmeg - grated
- ½ tsp 2g baking soda
- 1 tsp 5ml salt
- 1 cup 100g toasted pecans - chopped (plus more for topping)
- baking spray
- Brown Butter Cream Cheese Glaze
- 4 Tbsp 59 ml milk - plus more to reach desired consistency
- 2 cups 240 g powdered sugar
- 4 Tbsp 55g unsalted butter
- 4 Tbsp 59 ml milk - plus more to reach desired consistency
- 1 tsp 5 ml pure vanilla extract
- pinch salt
Instructions
- Start by preheating your oven to 325°F and positioning the rack in the center for even heat distribution.
- In the bowl of a stand mixer (or using a hand mixer), combine the butter and cream cheese. Begin mixing on low speed until the mixture becomes smooth and creamy.
- Next, add the brown sugar, and increase the speed to medium. Continue mixing for about 3 minutes, until the texture lightens and becomes airy.
- Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, blending well after each addition.
- Once the wet ingredients are properly combined, gently fold in the grated carrots and well-drained pineapple.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until fully incorporated. Add the chopped pecans (or walnuts) to this dry mixture and stir to combine.
- Carefully fold the dry ingredients into the wet ingredients in small batches, stirring gently after each addition. Stop mixing once just combined to avoid overworking the batter.
- Generously coat your cake pan with cake release or “cake goop,” ensuring it covers every crevice to prevent sticking.
- Spoon the prepared batter evenly into the pan. Tap the pan lightly on the counter to release any air bubbles, which should visibly rise to the surface.
- Place the pan in your preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean—or using an instant-read thermometer to ensure the cake reaches an internal temperature of 210°F.
- Allow the cake to cool in the pan for 10 minutes. Afterward, carefully invert it onto a wire rack and let it cool completely before serving.
Brown Butter Cream Cheese Glaze
- In a light-colored sauté pan, melt the cubed butter over medium heat. Once it begins to foam, stir continuously as the milk solids separate and turn a rich golden brown. Quickly transfer the browned butter, including all the flavorful brown bits, into a heatproof bowl. Allow it to cool to room temperature.
- Using an electric mixer, beat the softened cream cheese and cooled brown butter together until silky and smooth, about 2 minutes. Blend in the vanilla extract and a pinch of salt for balance.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated. Once combined, increase the speed and beat for another minute until the glaze is smooth and creamy. Adjust the consistency by mixing in milk, a little at a time, until it reaches your preferred texture.
- Generously pour the luscious glaze over your cooled cake, letting it drip enticingly down the sides. For a finishing touch, sprinkle the top with chopped, toasted pecans or walnuts.
Notes
- For optimal flavor and texture, allow the cake to rest overnight under a cake dome or in an airtight container. This step enhances moisture and ensures the cake is perfectly ready for the glaze.
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Carrot Bundt Cake