I first tasted this crazy delicious bundt cake at a jewelry class. It was our last
of the series and so we made it a pot luck. The woman gave me her recipe and
I’ve made it a few times since, every time it has been incredibly moist and delish!
I’ll never need another carrot cake recipe. I want to test it with round layers
for an upcoming birthday but for now, here is the bundt recipe…
Carrot Bundt Cake Recipe with Cream Cheese Frosting
For the cake:
- 8 oz cream cheese, softened
- 2 c sugar
- 1 c vegetable oil
- 4 whole eggs
- 1 t vanilla
- 2 c flour
- 1 t salt
- 2 t baking soda
- 1 t cinnamon
- 1/4 t nutmeg
- 3 c carrots, grated or shredded
- 1 c walnuts (optional)
For the frosting:
- 1 lb powdered sugar
- 1 oz cream cheese, softened
- 1 t vanilla (optional)
Carrot Bundt Cake
Preheat the oven to 350. Goop* your bundt pan.
Cream the cream cheese and sugar together.
Add the oil, vanilla and then the eggs one at a time.
Add dry ingredients, then carrots and mix to incorporate.
Fold in nuts (or raisins, cranberries, etc if preferred).
Bake at 350 for 55 minutes. Check for doneness with toothpick. Turn out onto wire rack and cool.
*Goop - Mix equal parts flour, oil and shortening.
Cream Cheese Frosting
Beat all ingredients together on low speed until mixed, then switch to high until light and fluffy. Once cake has cooled, spread generously over every last inch of your cake.