The Best Carrot Bundt Cake With Cream Cheese Frosting
Fresh carrots, crushed pineapple, cinnamon, pecans. Cream cheese frosting. All the best ingredients for the best carrot Bundt cake.
Servings: 12 slices
Equipment
- 10 to 15 cup capacity Bundt pan
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup vegetable oil
- 2 teaspoons real vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineappple drained
- ½ cup chopped pecans
Frosting
- 4 ounces cream cheese room temperature
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon real vanilla extract
- pecan halves for garnish
Instructions
Carrot Cake
- Preheat the oven to 350° F. For the Bundt pan, grease every crevice including the cone with shortening then dust with flour. Ensure that the entire pan is coated with flour. Shake out the excess flour. Set aside.
- Whisk the all-purpose flour, baking soda, salt and ground cinnamon together in a large bowl. Set aside.2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon
- In the bowl of a stand mixer, fitted with the paddle attachment; beat the eggs till combined. Add the granulated sugar, brown sugar, vegetable oil and vanilla extract. Beat till smooth.4 large eggs, 1 cup granulated sugar, 1 cup light brown sugar, 1 cup vegetable oil, 2 teaspoons real vanilla extract
- Slowly add the flour mixture to the wet ingredients. Mix until just combined. Do not over mix.
- Stir in the grated carrots, crushed pineapple and pecans.2 cups grated carrots, 1 cup crushed pineappple, 1/2 cup chopped pecans
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 40 - 50 minutes. (See notes below.) The cake is done when a toothpick is inserted into the middle of the cake and comes out mostly clean.
- Let the cake cool for 10 minutes in the Bundt pan. Then turn out onto a wire rack to finish cooling.
- Let cool for 1 hour before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer, fitted with the paddle attachment; beat the cream cheese until smooth. Slowly add the powdered sugar, milk and vanilla extract. Beat until smooth.4 ounces cream cheese, 1 1/2 cups powdered sugar, 1/2 teaspoon real vanilla extract, 1 tablespoon milk
- Spread the frosting on the top and partial sides of the cake.
- Garnish with pecan halves on top, if desired.pecan halves for garnish
Storage
- Store in the refrigerator, tightly covered for up to 3 days.
Notes
All ovens are different. Some run hotter than others. Use the least amount of time and then check if done.
If using a darker color metal pan, you may need to reduce your oven temperature to 325 ℉. Darker pans bake faster which could make your cake dry instead of moist.