Moist Carrot Bundt Cake
Moist Carrot Bundt Cake is a delightful dessert that combines the classic flavors of carrot cake with a stunning Bundt presentation. This cake is incredibly moist and tender, infused with warm spices like cinnamon and ginger, making it perfect for family gatherings, afternoon teas, or cozy evenings at home. Topped with a luscious cream cheese glaze, each slice promises a burst of flavor that will leave everyone craving more. Whether you’re celebrating a special occasion or indulging on a quiet Sunday afternoon, this cake is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups finely grated carrots
- 1 cup canned pineapple
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsps cinnamon (ground)
- 1¾ tsps ginger (ground/powdered)
- ¼ tsp cloves (ground)
- ½ tsp nutmeg (ground)
- 1½ cups soft brown sugar (firmly packed)
- 3 large eggs (room temperature)
- 1 cup unflavoured vegetable oil (I use canola)
- 3 tsps vanilla essence/extract
- ½ cup yoghurt (unsweetened, regular not Greek; room temperature)
- 1 cup pecans or walnuts (coarsely chopped; I like to use both so I use ½ a cup of each.)
- 2 cups powdered sugar (also known as icing/confectioners' sugar)
- 2 tsps unsalted butter (melted)
- ½ tsp vanilla extract/essence
- ¾ cup cream cheese (room temp)
Instructions
- Preheat the oven to 350°F (175°C) and grease your Bundt pan well.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In another bowl, mix brown sugar and oil until combined. Add eggs one at a time, then stir in yogurt and vanilla extract.
- Fold in grated carrots, pineapple, and chopped nuts.
- Gently combine wet and dry ingredients until just mixed; pour into the prepared Bundt pan.
- Bake for about 45 minutes or until a toothpick comes out clean.
- Allow cooling for 15 minutes before transferring to a wire rack. Prepare glaze by mixing powdered sugar, melted butter, cream cheese, and vanilla until smooth; drizzle over cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.tastydailyhome.com/moist-carrot-bundt-cake/