Carrot Bundt Cake
This moist and flavorful cake combines grated carrots and a luscious cream cheese filling, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Frosting
- 1/2 cup cream cheese frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the grated carrots until evenly distributed.
- Prepare the cream cheese filling by beating the softened cream cheese and powdered sugar together until smooth and creamy.
Baking
- Pour half of the batter into the greased bundt pan. Next, spoon in the cream cheese filling, followed by the remaining batter to cover it completely.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Frosting
- Once cooled, frost the cake with cream cheese frosting for that extra touch of sweetness.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.