Carrot Bundt Cake Recipe
A moist, spice-infused bundt cake bursting with freshly grated carrots, warming cinnamon, and topped with a tangy cream cheese glaze that drips elegantly down its intricate curves.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g carrots, finely grated (about 4 medium carrots)</li><li class="ingredients-single-item">100g walnuts, chopped (optional)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">160g powdered sugar, sifted</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Box grater or food processor with grater attachment</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, ensuring you get into all the crevices. This careful preparation is crucial for a clean release later, so take your time here—a pastry brush can be helpful for getting butter into all the nooks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Whisking the dry ingredients separately ensures the leavening agents and spices are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add both sugars and cream together until light and fluffy, about 3-4 minutes. This extended beating incorporates air into the butter-sugar mixture, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture might look slightly curdled at this point, but don't worry—it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each. Overmixing at this stage can develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the grated carrots and chopped walnuts (if using) with a rubber spatula until evenly distributed. The carrots will release moisture as the cake bakes, contributing to its signature moistness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top. Tap the pan gently on the counter a few times to release any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will also begin to pull away from the sides of the pan when it's done.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes—this timing is important. If you try to remove it too soon, it may fall apart; too late, and it might stick. After 15 minutes, invert the pan onto a wire cooling rack and carefully lift off the pan. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, beat together the cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the vanilla and enough milk to achieve a pourable consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drip down the sides of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving plate and pour or spoon the glaze over the top, allowing it to drip naturally down the sides. For the most attractive presentation, work slowly and pour in sections, giving each pour time to drip before adding more.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 20 minutes before slicing. Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For the best flavor, bring slices to room temperature before serving.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my bundt cake stick to the pan and how can I prevent it?
Bundt cakes stick when the pan isn't properly greased or the cake isn't released at the right time. Thoroughly grease AND flour every crevice of your bundt pan, and allow the cake to cool for exactly 15 minutes before inverting—not too early (it'll fall apart) or too late (it'll stick).
Can I make a carrot cake ahead of time and how should I store it?
Yes! Carrot cake actually improves with time as flavours meld. Unglazed, it can be stored at room temperature for 2 days or refrigerated for up to 5 days. Once glazed with cream cheese, refrigerate it. You can also freeze the unglazed cake for up to 3 months.
What makes carrot cake so moist and how can I ensure mine isn't dry?
Carrot cake's moisture comes from the freshly grated carrots, which release water during baking, plus the proper ratio of fat (butter) to flour. For optimal moisture, don't overmix the batter, use freshly grated carrots (not pre-shredded), and avoid overbaking—test with a skewer at the minimum bake time.
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