Description
A delightful carrot bundt cake enriched with warm spices and cream cheese filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
- Whisk together the oil, eggs, grated carrots, and vanilla extract in another bowl until well blended.
- Mix the wet ingredients into the dry ingredients until just combined; be cautious not to overmix.
- Beat the cream cheese with powdered sugar and vanilla extract in a separate bowl until smooth and creamy.
- Pour half of the carrot cake batter into the prepared bundt pan, then dollop the cream cheese mixture on top, followed by the remaining batter.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Frost with cream cheese frosting once cooled, letting it drip slightly for a charming look.
- Slice and enjoy your delicious carrot bundt cake with family or friends!
Notes
Use fresh grated carrots for the best flavor and moisture. Consider adding nuts or raisins for extra texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg