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Moist Carrot Bundt Cake with Cream Cheese Glaze Recipe

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3.9 from 13 reviews

This Moist Carrot Bundt Cake is a delightful, spiced cake made with finely grated carrots and blended pineapple for extra moisture and sweetness. Packed with warm spices like cinnamon, ginger, and nutmeg, and finished with a luscious cream cheese glaze, this bundt cake offers a perfect balance of texture and flavor. It’s a comforting dessert ideal for gatherings or a special treat with a cup of tea.

Ingredients

Carrot Bundt Cake

  • 2 cups (225 g) finely grated carrots (about 3 medium-sized carrots)
  • 1 cup (190 g) canned pineapple, blended (drain liquid before blending; use pineapple in juice, not syrup)
  • 2¼ cups (290 g) all-purpose flour (plain flour)
  • ¼ cup (30 g) cornstarch
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsps ground cinnamon
  • 1¾ tsps ground ginger
  • ¼ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1½ cups (300 g) soft brown sugar, firmly packed
  • 3 large eggs, room temperature
  • 1 cup (200 g) unflavoured vegetable oil (canola suggested)
  • 3 tsps vanilla essence/extract
  • ½ cup (110 g) unsweetened yoghurt, regular or low-fat Greek, room temperature
  • 1 cup (100 g) coarsely chopped pecans and/or walnuts (½ cup each if using both)

Cream Cheese Glaze

  • 2 cups (240 g) powdered sugar (icing/confectioners' sugar)
  • 2 tsps unsalted butter, melted
  • ½ tsp vanilla extract/essence
  • ¾ cup (170 g) cream cheese, room temperature

Instructions

  1. Prepare oven and pan: Position oven rack in the lower third and preheat oven to 180°C (350°F) conventional. Generously grease and flour a 12-cup bundt pan or use a baking spray with flour. Set aside.
  2. Prep carrots and pineapple: Peel and finely grate the carrots, setting them aside. Drain canned pineapple, blend it until smooth, and set aside.
  3. Mix dry ingredients: In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk together until combined, then set aside.
  4. Combine wet ingredients: In a large bowl, whisk together soft brown sugar, eggs, vegetable oil, vanilla, yoghurt, and blended pineapple until well mixed and slightly aerated (about 1 minute of extra whisking).
  5. Incorporate dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined—avoid overmixing.
  6. Add nuts and carrots: Fold in the grated carrots and chopped pecans/walnuts gently until just combined to maintain batter texture.
  7. Fill and bake the bundt: Pour the batter evenly into the prepared bundt pan. Smooth the top, shake the pan lightly to settle batter, and tap twice on the counter to release large air bubbles. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cake: Let the bundt cake cool in the pan for 45 minutes before carefully turning out onto a wire rack to finish cooling completely.
  9. Prepare the cream cheese glaze: In a medium bowl, beat powdered sugar, melted butter, vanilla, and cream cheese with a hand or stand mixer at low speed until smooth and thick.
  10. Glaze and serve: Once the cake is fully cooled, drizzle the cream cheese glaze evenly over the top. Slice and enjoy!

Notes

  • Use canned pineapple in juice, not syrup, and drain before blending to avoid excess moisture in the cake.
  • Soft brown sugar is firmly packed for correct sweetness and moisture content.
  • For convection ovens with a fan, reduce temperature slightly or adjust baking time accordingly.
  • If the bundt cake sticks, allow it to cool thoroughly before inverting and gently loosen edges with a butter knife if needed.

Find it online: https://simpleplatter.com/moist-carrot-bundt-cake-with-cream-cheese-glaze-recipe/