Description
This Carrot Bundt Cake is a moist and flavorful dessert packed with grated carrots, crushed pineapple, nuts, and raisins, spiced perfectly with cinnamon, nutmeg, and cloves. Topped with a creamy cream cheese glaze, it makes an irresistible treat perfect for holidays or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
For the Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and generously grease and flour a 10 to 12 cup Bundt pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Combine sugars and oil: In another large bowl, beat together the granulated sugar, light brown sugar, and vegetable oil until the mixture is smooth and well combined.
- Add eggs and vanilla: Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla extract to infuse flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing, which can toughen the cake.
- Fold in carrots and extras: Gently fold in the grated carrots, well-drained crushed pineapple, chopped nuts, and raisins until they are evenly distributed throughout the batter.
- Fill and bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Make the glaze: Beat the softened cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla extract until the glaze is pourable.
- Glaze and serve: Drizzle the cream cheese glaze over the cooled cake and slice to serve. Enjoy this moist and spiced bundt cake!
Notes
- Ensure the crushed pineapple is well drained to avoid excess moisture in the batter.
- Toasting the walnuts or pecans before incorporating enhances their flavor and crunch.
- Store any leftover cake in an airtight container in the refrigerator, where it will keep fresh for up to 4 days.
