Irresistibly Moist Carrot Bundt Cake
This Carrot Bundt Cake is irresistibly moist and flavorful, with crushed pineapple and a luscious cream cheese glaze. Perfect for any occasion!
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups carrots finely grated
- ½ cup crushed pineapple drained
- 1 tsp vanilla extract
- ¾ cup chopped walnuts or pecans optional
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, mix both sugars and oil until smooth. Add eggs one at a time, then vanilla.
- Fold in carrots and pineapple. Gently stir in dry ingredients, then nuts if using.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
- For the glaze, whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled cake and let set before serving.
Notes
Freshly grated carrots are a must for that signature texture.
Don’t overmix the batter to keep the cake light.
Store leftovers covered in the fridge for up to 5 days.
Don’t overmix the batter to keep the cake light.
Store leftovers covered in the fridge for up to 5 days.