Carrot Cake Bundt Cake
Bring on the Easter egg hunts and Spring baking with this Carrot Cake Bundt Cake!
Servings: 16 servings
Calories: 513kcal
Ingredients
For the Cake
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs room temperature
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2¼ cups carrots peeled and grated (~4 medium carrots)
- 2 cups walnuts chopped
- ⅔ cup raisins
For the Frosting
- 6 oz. cream cheese softened
- 3 Tbsp unsalted butter softened
- 3 Tbsp brown sugar
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- 1½ cups powdered sugar
- 2-2½ Tbsp milk
- {garnish} ⅔ cup walnuts toasted and chopped
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour a standard bundt pan; set aside.
- Using a large bowl, add sugar, oil and eggs; mix until well combined. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; mix until well combined.
- Add dry ingredients to the bowl with the sugar; mix until well combined. Add carrots, walnuts and raisins; mix until well combined.
- Pour batter into greased pan. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Allow cake to cool at room temperature for at least 30 minutes before removing from pan.
For the Frosting
- Using a countertop mixer, add the cream cheese and butter; mix on medium speed until well combined.
- Add brown sugar, vanilla extract, and cinnamon; mix until smooth.
- Add the powdered sugar ½ cup at a time. Add milk until frosting loosens enough to be pourable (but still thick).
- Pour frosting around top of cake.
- Garnish with toasted chopped walnuts.
Nutrition
Calories: 513kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 208mg | Potassium: 278mg | Fiber: 3g | Sugar: 40g | Vitamin A: 3283IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
