Spiced Carrot Bundt Cake

By Youcipe

1 week ago

Description

Moist, flavorful, and perfectly spiced, this carrot Bundt cake is a show-stopping dessert that’s ideal for any occasion! Packed with sweet carrots, juicy pineapple, and warm spices, it’s topped with a creamy, dreamy cream cheese glaze. Whether for a cozy gathering or a special celebration, this cake brings warmth and sweetness to every bite. 😋🥧

Ingredients

For the Cake:

✅ Baking spray with flour 🌾

✅ 2 cups cake flour 🌾

✅ 1½ teaspoons baking powder 🧁

✅ ½ teaspoon baking soda 🧁

✅ 1 (20-ounce) can crushed pineapple in juice 🍍

✅ 2 cups chopped peeled carrots 🥕

✅ ½ cup unsalted butter, melted 🧈

✅ ⅓ cup vegetable oil 🛢️

✅ 1¼ cups firmly packed brown sugar 🍬

✅ 3 large eggs, at room temperature 🥚

✅ ¼ cup sour cream, at room temperature 🥛

✅ 1½ teaspoons vanilla extract 🌿

✅ 1½ teaspoons ground cinnamon 🌰

✅ 1 teaspoon ground ginger 🌿

✅ ¾ teaspoon salt 🧂

✅ ¼ teaspoon ground nutmeg 🌰

✅ ⅛ teaspoon ground cloves 🌰

✅ 1 cup grated carrot 🥕



For the Glaze:

✅ 2 ounces full-fat cream cheese, at room temperature 🧀

✅ 1¼ cups confectioner's sugar, or to taste 🍬

✅ 1 tablespoon whole milk, or more as needed 🥛

✅ ½ teaspoon vanilla extract 🌿

✅ Pinch of salt 🧂

Equipment

✅ 10-cup Bundt pan

✅ Large mixing bowls

✅ Fine mesh strainer

✅ High-speed blender

✅ Whisk

✅ Electric mixer (handheld or stand)

✅ Spatula

✅ Wire rack

Quick Steps

1️⃣ Prepare the Pan and Dry Ingredients:
Preheat oven to 350°F (180°C). Spray a 10-cup Bundt pan with baking spray containing flour. Sift together 2 cups cake flour, 1½ tsp baking powder, and ½ tsp baking soda in a large bowl. Set aside.

2️⃣ Drain Pineapple:
Place a fine mesh strainer over a large bowl. Pour the 20-oz can of crushed pineapple into the strainer, pressing with a spatula or wooden spoon to remove as much juice as possible (yielding ~1 cup drained pineapple). Reserve juice for another use.

3️⃣ Blend Wet Ingredients:
In a high-speed blender, combine 2 cups chopped carrots, ½ cup melted butter, and ⅓ cup vegetable oil. Blend on high until smooth with no large carrot clumps, 1-2 minutes, scraping down sides as needed. Add half of the drained pineapple, 1¼ cups brown sugar, 3 eggs, ¼ cup sour cream, 1½ tsp vanilla, 1½ tsp cinnamon, 1 tsp ginger, ¾ tsp salt, ¼ tsp nutmeg, and ⅛ tsp cloves. Blend until smooth, about 1 minute, scraping down sides as needed.

4️⃣ Combine Batter:
Pour the carrot mixture into the bowl with the flour mixture. Whisk until no large flour clumps remain. Stir in the remaining drained pineapple and 1 cup grated carrot until incorporated.

5️⃣ Bake:
Pour batter into the prepared Bundt pan and tap on the counter to release air bubbles. Bake for 45-55 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 45 minutes.

6️⃣ Make the Glaze:
In a bowl, beat 2 oz cream cheese, 1¼ cups confectioner's sugar, 1 tbsp milk, ½ tsp vanilla, and a pinch of salt with an electric mixer until smooth. Add more milk, 1 tbsp at a time, if needed for a pourable consistency. Pour glaze over the cooled cake.

7️⃣ Serve:
Slice into 12 pieces and serve. Pair with coffee or tea for a delightful treat! 😍

Tips

👉 Storage: Store covered in the fridge for up to 5 days or freeze for up to 3 months.

👉 Serving: For neat slices, use a serrated knife and clean between cuts.

👉 Substitutions: Swap sour cream with Greek yogurt for a tangier flavor, or use a lemon glaze (lemon juice + confectioner's sugar) for a citrusy twist.