Name: Carrot Bundt Cake with Tangy Cream Cheese Frosting
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 2 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup granulated sugar; ¾ cup light brown sugar, packed; 1 cup vegetable oil; 4 large eggs, room temperature; 2 teaspoon vanilla extract; 2 ½ cups finely grated carrots (about 4-5 medium carrots); ½ cup finely chopped pecans or walnuts (optional); 8 oz cream cheese, softened to room temperature; 2.5 cups powdered sugar, sifted; 1 teaspoon vanilla; 1-2 tablespoon milk or cream (optional, if needed to thin); ¼ cup finely chopped toasted pecans

Ingredients

Scale

2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup granulated sugar
¾ cup light brown sugar, packed
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoon vanilla extract
2 ½ cups finely grated carrots (about 4-5 medium carrots)
½ cup finely chopped pecans or walnuts (optional)
8 oz cream cheese, softened to room temperature
2.5 cups powdered sugar, sifted
1 teaspoon vanilla
1-2 tablespoon milk or cream (optional, if needed to thin)
¼ cup finely chopped toasted pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
Add dry ingredients to the wet mixture and stir gently until just combined.
Fold in grated carrots and chopped nuts (if using). Toast pecans in the oven, chop, and then mix in.
Pour batter into the prepared pan and smooth the top. Bake for 45-55 minutes, until a toothpick comes out clean.
Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and a tablespoon of milk, mixing until creamy. Adjust consistency as needed.
Drizzle or pipe the glaze over the cooled cake, letting it drip down the sides. Sprinkle with toasted pecans before the glaze sets.

Notes

Ensure the eggs are at room temperature for better mixing.
Toasting nuts enhances their flavor, so consider this step for an extra touch!

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.