Description
A moist and flavorful carrot cake with a rich cream cheese frosting, baked in a bundt pan.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat together the granulated sugar, brown sugar, and oil.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and grated carrots.
- Gradually add the dry ingredients to the wet mixture.
- If desired, fold in chopped walnuts.
- Pour the batter into a greased bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and milk, mixing until creamy.
- Once the cake is cool, frost the top and enjoy.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Carrot Cake, Cream Cheese Frosting, Bundt Cake