I know I already have a couple carrot cake recipes here on the blog (HERE and HERE) and carrot cake whoopie pies and carrot cake pancakes and carrot cake cupcakes, but I just really thought we could all use a Carrot Bundt Cake, okay?? 😉 Aren’t bundt cakes the best? They are like the best of both worlds – pretty like a layer cake but easy like a sheet cake! #winning I happen to be married to a nut-hater, so I only topped half the cake with nuts. I served this to my family and my mom said, “I’ve never had carrot cake without nuts before.”. Yeah, me either but turns out if you leave them out it’s still delicious! HOWEVER, I much prefer the cake with the nuts – just personal preference ;). Enjoy!
Carrot Bundt Cake
for the cake:
2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups shredded carrots
for the frosting:
1 stick butter, softened
1 package (8 ounces) cream cheese
2 cups powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely
1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together the granulated sugar, oil and eggs. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
3. Add the flour mixture to the sugar mixture and combine. Stir in the shredded carrots and mix well.
4. Pour the batter into a greased Bundt pan and bake in preheated oven 50 minutes or until toothpick inserted comes out with only a few moist crumbs. Let cool in pan 10 minutes. Then remove from pan and let cool completely.
5. Meanwhile, for the icing: In bowl of stand mixer with paddle attachment, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend until smooth. Then mix in the pecans. Spread the icing on the cooled carrot cake.
*adapted from Food Network
