Moist Carrot Bundt Cake
Indulge in our Moist Carrot Bundt Cake—a delightful blend of spices and sweetness topped with luscious cream cheese glaze that’s impossible to resist!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups finely grated carrots
- 1 cup canned pineapple (crushed)
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 2½ tsps cinnamon
- 1½ cups soft brown sugar
- 3 large eggs (room temperature)
- 1 cup vegetable oil
- ¾ cup cream cheese (for glaze)
- 2 cups powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, mix together flour, cornstarch, baking powder, baking soda, salt, and spices.
- In another bowl, combine brown sugar and eggs until smooth. Add oil, vanilla extract, yogurt, and crushed pineapple.
- Fold wet ingredients into dry ingredients until just combined.
- Gently fold in grated carrots and nuts.
- Pour batter into prepared bundt pan and bake for about 45 minutes or until a toothpick comes out clean.
- Allow cake to cool before glazing with cream cheese mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://chopandcooktips.com/moist-carrot-bundt-cake/