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Carrot Bundt Cake with Cream Cheese FrostingCarrot Bundt Cake with Cream Cheese Frosting

Carrot Bundt Cake with Cream Cheese Frosting

You can’t go wrong with this classic springtime dessert! Topped with a fluffy cream cheese frosting, this delicious cake recipe from Twin Cities food blogger greens & chocolate is perfect for Easter brunch or Sunday supper.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Carrot Bundt Cake with Cream Cheese Frosting
Carrot Bundt Cake with Cream Cheese Frosting
Prep Time60 Minutes
Servings1
0
Ingredients
FOR THE CAKE: 1 cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
2 cups grated carrots
FOR THE CREAM CHEESE FROSTING: 8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
Zest from 1 lemon
2-3 tablespoons milk
¼ cup chopped pecans, for topping
Directions
  1. TO MAKE THE CAKE: Heat oven to 350 F.
  2. Spray Bundt pan generously with cooking spray.
  3. In a large bowl, whisk together oil and sugars until well combined.
  4. Add eggs, one at a time, whisking to completely combine after each addition.
  5. Add vanilla extract and whisk to combine.
  6. Add baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk to combine, then stir in flour with a spatula.
  7. Fold in carrots.
  8. Pour into prepared Bundt pan.
  9. Bake in preheated oven for 45-50 minutes, until golden on top and baked through.
  10. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack and cool completely.
  11. TO MAKE THE FROSTING: Beat cream cheese and butter with electric mixer until creamy.
  12. Add powdered sugar slowly, beating well to combine.
  13. Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.
  14. Drizzle/spread over cooled cake.
  15. Sprinkle with chopped pecans.
  16. Slice and enjoy!
60 minutes
Prep Time
0 minutes
Cook Time
1
Servings

Directions

  1. TO MAKE THE CAKE: Heat oven to 350 F.
  2. Spray Bundt pan generously with cooking spray.
  3. In a large bowl, whisk together oil and sugars until well combined.
  4. Add eggs, one at a time, whisking to completely combine after each addition.
  5. Add vanilla extract and whisk to combine.
  6. Add baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk to combine, then stir in flour with a spatula.
  7. Fold in carrots.
  8. Pour into prepared Bundt pan.
  9. Bake in preheated oven for 45-50 minutes, until golden on top and baked through.
  10. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack and cool completely.
  11. TO MAKE THE FROSTING: Beat cream cheese and butter with electric mixer until creamy.
  12. Add powdered sugar slowly, beating well to combine.
  13. Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.
  14. Drizzle/spread over cooled cake.
  15. Sprinkle with chopped pecans.
  16. Slice and enjoy!