Carrot Bundt Cake with Cream Cheese Glaze

Here’s a delightful recipe for a moist and flavorful Carrot Bundt Cake, perfect for any occasion! This cake combines the natural sweetness of carrots with warm spices and a tangy cream cheese glaze.

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
½ cup shredded coconut (optional)

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk (adjust for desired consistency)

Also Read: Banana Foster Cake Recipe

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add Carrots and Extras: Fold in the grated carrots, crushed pineapple, nuts, and coconut (if using) until evenly distributed.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Prepare the Glaze: In a bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until combined. Gradually add milk to achieve the desired glaze consistency.
Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
Serve: Slice and enjoy your delicious Carrot Bundt Cake!

Also Read: Pu mpkin Basque Cheesecake Recipe

Tips for a Healthier and More Delicious Carrot Cake

Natural Sweeteners: Incorporate natural sweeteners like crushed pineapple or applesauce to reduce added sugar while enhancing moisture and flavor.
Whole-Wheat Flour: Substitute whole-wheat flour for all-purpose flour to increase fiber content without compromising taste.
Lighter Frosting: Use reduced-fat cream cheese or blend in Greek yogurt for a lighter, protein-rich frosting option.
Add Nuts: Incorporate toasted walnuts or pecans to boost nutrition with healthy fats, protein, and fiber.
Dietary Alternatives: For gluten-free or vegan versions, consider using almond flour and flax-water mixtures as egg substitutes.

Nutrition Facts (Per Serving)

Based on a 10-inch Carrot Bundt Cake from Nothing Bundt Cakes, with 28 servings:

Calories: 280 kcal
Total Fat: 11g (14% DV)
Saturated Fat: 4.5g (23% DV)
Cholesterol: 50mg (17% DV)
Sodium: 200mg (9% DV)
Total Carbohydrates: 43g (16% DV)
- Dietary Fiber: 1g (4% DV)
- Sugars: 33g
Protein: 3g (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet.

Enjoy this delightful Carrot Bundt Cake as a centerpiece for your gatherings or a special treat for yourself! If you have any dietary preferences or need further modifications, feel free to ask!

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