Description
A moist and flavorful Bundt cake infused with brown sugar and cinnamon, topped with a sweet glaze for an irresistible dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup baby food carrots
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously.
- In a large mixing bowl, blend together the baby food carrots, brown sugar, granulated sugar, and vegetable oil until well combined.
- Crack in the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- If using, gently fold in the chopped nuts.
- Pour the batter into the prepared Bundt pan and smooth out the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack.
- While the cake cools, prepare the glaze by mixing the powdered sugar and milk until smooth. Drizzle over the cooled cake.
Notes
Ensure proper measurements for ingredients and allow the cake to cool before adding the glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg