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Carrot Bundt Cake
This recipe for a moist and lightly spiced carrot cake makes approximately 7 cups of batter, which means if you make it in our Nordicware 3D Bunny Cake Pan you'll have enough to bake two cakes. Or you can use any 10-cup capacity Nordicware cake pan.
Easter Carrot Cake
Marguerite
8-10
25 minutes
30 minutes
Yields approximately 7 cups batter.
Ingredients
- 1 2/3 cups all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon ground allspice
- 1 teaspoon freshly grated nutmeg
- 1 ½ cups finely shredded carrots
- ⅓ cup vegetable oil
- ¼ cup unsalted butter, softened
- ⅓ cup full fat sour cream
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¼ cup finely chopped toasted walnuts (optional)
For the frosting
- ¼ cup softened cream cheese
- ¼ cup softened butter
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
Heat oven to 350º. Prepare your pan by greasing and flouring or by using a baking spray containing flour. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally. Add wet mixture to flour mixture; stir by hand until just combined, using a silicone spatula to scrape along the sides and bottom of the bowl to ensure all the dry ingredients are incorporated.. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.
For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cake. Coat each cake or cakes by drizzling the frosting over the tops. Serve immediately, or refrigerate until serving.
