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Moist Carrot Bundt Cake

Moist Carrot Bundt Cake
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Moist Carrot Bundt Cake is a delightful dessert that combines the sweetness of carrots with the tropical flavor of pineapple, all topped off with a luscious cream cheese glaze. This cake is perfect for any occasion, from family gatherings to casual afternoon teas. With its warm spices and moist texture, it’s sure to be a crowd-pleaser that brings smiles to everyone’s faces. Easy to prepare and visually stunning, this cake not only tastes amazing but also makes a beautiful centerpiece on any table.

Ingredients

Scale
  • 2 cups finely grated carrots
  • 1 cup canned pineapple
  • 2¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsps cinnamon (ground)
  • 1¾ tsps ginger (ground/powdered)
  • ¼ tsp cloves (ground)
  • ½ tsp nutmeg (ground)
  • 1½ cups soft brown sugar (firmly packed)
  • 3 large eggs (room temperature)
  • 1 cup unflavoured vegetable oil
  • 3 tsps vanilla essence/extract
  • ½ cup yoghurt (unsweetened, regular not Greek)
  • 1 cup pecans or walnuts (coarsely chopped)
  • 2 cups powdered sugar
  • 2 tsps unsalted butter (melted)
  • ½ tsp vanilla extract/essence
  • ¾ cup cream cheese (room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your Bundt pan.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
  3. In another bowl, beat brown sugar and eggs; then add vegetable oil, vanilla extract, and yogurt.
  4. Fold in grated carrots and pineapple into the wet mixture.
  5. Gradually combine dry ingredients with the wet mixture until just combined; fold in nuts.
  6. Pour batter into the Bundt pan and bake for about 45 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack; glaze once cooled.

Nutrition

Find it online: https://isabellacooks.com/moist-carrot-bundt-cake/