Carrot Bundt Cake
We can all agree that a properly made carrot cake is a beautiful thing. This Carrot Bundt Cake happens to be moist, fluffy, filled with warm spaces, topped with toasted nuts and glazed with an ultra creamy yet light icing. If you’re into that kind of stuff, let’s get baking!
Why use a Bundt Pan for Carrot Cake?
If you’ve never baked with a bundt pan, it may look slightly strange. Why is there a hole in my cake? What’s up with all the rivets and designs on the sides? Let’s talk about it!
The bundt pan we know today has roots stretching back to Eastern Europe. It was used by many cultures, often made from ceramics and passed down through families.
The pan is shaped (circular with a tube in the middle) to allow for even baking and browning of the cake.
When you think about it, how many times have you baked a cake, but the middle was just (or very) under done? That little tube section acts as an outer edge, helping all the cake bake evenly. It’s kind of the best cake pan when you think about it.
The tighter/deeper walls allow for cakes to rise, giving you a lighter texture.
If you really wanted to get freaky with the bundt pans, look up what they used to make with them in the 70’s i.e jello/meat salads. You can thank me later.
What cakes go in a bundt pan?
Traditionally you would see white cakes being made with bundt pans. Used for a wide range of celebrations from birthdays, holidays to parties.
You can, in fact, put any cake into a bundt pan and it’ll work.
My Mom’s Ginger Poke and Pour Cake is a family staple and is the perfect place to start in your bundt pan baking journey! Add that and this Carrot Bundt Cake to your list!
How to make Cream Cheese Icing.
A proper cream cheese icing is a beautiful thing. I don’t think you could have a carrot cake with anything else. This recipe is easy, light and super satisfying. Follow these tips and you’ll have the perfect icing every time!
Into a bowl, add 4 oz cream cheese, ½ cup butter and 1/2 tsp of vanilla extract. Cream together with an electric hand mixer. Add in 1 1/2 cups of powdered sugar, 1/2 tsp kosher salt and 1 1/2 -2 tbsp heavy cream. Continue to cream until smooth.
The best way to make this process easier, is to have your cream cheese and butter pulled, they should be room temp.
If you’re finding that your icing is too thick, and you can’t get that perfect “glaze” on your cake, add a bit more milk. It’ll thin out your icing and make it looser.
I find the best way to ice a cake like this is to place the icing into a liquid measuring cup and just pour it over. If it’s thick enough it should coat the cake and cling to the sides.
Should Nuts and raisins go in carrot cake?
This is the debate of the century. Families have been torn apart trying to answer this question. In my very humble opinion, there shouldn’t be a raisin anywhere near my carrot cake let alone baked into it.
Nut’s are a different story. I love the texture they add. A little bit of crunch and toastiness gives the cake exactly what it needs. I prefer my nuts to be lightly toasted in a pan, chopped or crushed and sprinkled on top. What you do with your carrot cake is none of my business.
Ingredients:
Wet Ingredients
- 1 cup Vegetable Oil
- 4 Eggs
- 1 1/4 cup Brown Sugar
- 1/2 cup White Sugar
- 3/4 cup Unsweetened Apple Sauce
- 1 tsp Vanilla Extract
- 2 cups Shredded Carrot
Dry Ingredients
- 2 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Kosher Salt
Icing Ingredients
- 4 oz Cream Cheese room temp
- 1/4 cup Butter room temp
- 1/2 tsp Vanilla
- 1 1/2 cup Powdered Sugar
- 1/2 tsp Kosher Salt
- 1 1/2 -2 tbsp Milk
- Toasted Pecans Optional
Instructions:
- Preheat the oven to 350 F.
- Into a large mixing bowl, combine all-purpose, baking powder, baking soda, cinnamon, ground ginger, nutmeg and kosher salt. Mix well and set aside.
- Into a separate mixing bowl, combine vegetable oil, eggs, brown sugar, white sugar, apple sauce, vanilla extract and shredded carrots. Mix well.
- Pour your wet ingredients into your dry and fold together and mix until there are no dry spots.
- Spray a bundt cake pan with cooking spray and pour in your batter. Tap it on the counter to remove all your air bubbles. Place in the oven and bake for 60 – 70 minutes.
- Into a bowl, cream cheese, butter and vanilla extract. Cream together with an electric hand mixer. Add in powdered sugar, kosher salt and milk. Continue to cream until smooth.
- Remove your cake from the oven. Allow it slightly cool before removing it from the pan. Pour over your icing and garnish with lots of toasted pecans.
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