Carrot Cinnamon Bundt Cake
This carrot cinnamon bundt cake is ultra-moist with a tender crumb and a balanced spice profile. It’s a good choice when you want a dessert that serves a group easily. It works well for holidays, brunch tables, or casual get-togethers.
Equipment
- 10-inch Bundt pan
- Mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1½ cups carrots finely grated, about 2–3 medium carrots
- ½ cup walnuts (or pecans) chopped, plus more for topping
For the Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed
Instructions
- Preheat the oven to 350℉. Grease and flour a 10-inch Bundt pan, making sure to coat all crevices well.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. In a separate bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing. Fold in the grated carrots and chopped nuts until evenly distributed throughout the batter.
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fully combined and fluffy. Beat in the milk, one tablespoon at a time, until the frosting reaches a thick but spoonable consistency.
- Once fully cooled, spoon the cream cheese frosting over the top of the cake. Finish with additional chopped nuts. Slice and serve.
Notes
- Finely grating the carrots helps them blend smoothly into the batter and keeps the cake evenly textured.
- Make sure the cake is fully cooled before frosting to prevent the frosting from sliding off.
- This frosting is lightly sweetened to balance the warmth of the cinnamon cake.
- This cake stores well covered at room temperature for one day or refrigerated for up to four days.
