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Recipe

A close up shot of a fully made Carrot Bundt Cake, with icing and nuts

Carrot Bundt Cake

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 8
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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
ECK

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.