Carrot Bundt Cake with Cream Cheese Frosting
When it comes to classic spring desserts, it doesn't get much better than carrot cake! But why prepare a plain carrot cake when you can take things up a notch this spring? With this simple carrot Bundt cake, you can bake a delicious dessert with a beautiful twist. Topped with cream cheese frosting and filled with fresh carrots, this flavorful sweet treat is perfect for any special occasion this spring.
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What Do I Need to Make Carrot Bundt Cake?
The amazing combination of shredded carrots and warm spices make this simple Bundt cake recipe a delicious dessert perfect for any occasion. And since it can be prepared with just a few simple ingredients, it's a sweet treat you can prepare in no time! All you need to make this simple dessert are these ingredients:
- Butter
- Sugar
- Eggs
- Whole milk
- All-purpose flour
- Ground cinnamon
- Nutmeg
- Baking powder
- Baking soda
- Finely shredded carrots
- Cream cheese
- Powdered sugar
- Vanilla extract
- Chopped pecans
How Do I Make Carrot Bundt Cake?
Preparing a carrot cake in a Bundt pan is a quick and easy way to make this classic spring dessert. And since the pan makes the cake look amazing after its baked, there's no complicated decorating involved! Just whip up the batter, bake and top with icing! To make your own homemade carrot Bundt cake, simply follow these easy instructions.
Step One: Mix the Batter
Add the butter and sugar to a large mixing bowl and beat until a creamy, gritty mixture forms. Add the eggs and milk to the bowl and beat to mix until fully incorporated. Then, add the flour, cinnamon, nutmeg, baking powder, and baking soda to the bowl. Beat on low speed, gradually increasing the speed as needed until no pockets of flour remain.
Step Two: Stir in the Carrots
Finely shred the carrots and add them to the batter. Gently fold the carrot pieces into the prepared batter using a wooden spoon or spatula. Continue stirring until all the carrots are evenly distributed throughout the batter.
Step Three: Bake the Bundt Cake
Liberally grease the Bundt pan with nonstick cooking spray or shortening, then pour the batter into the pan. Use a spatula to smooth out the top, then lightly tap the pan on the counter to shake out any bubbles. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Four: Cool the Carrot Cake
Allow the cake to cool in the pan for 5 to 10 minutes, then flip the pan over onto a plate or cooling rack to remove the cake from the pan. Allow the cake to cool completely before frosting.
Step Five: Prepare the Frosting
While the cake is cooling, prepare the cream cheese frosting by beating together the cream cheese, vanilla, and butter until creamy and well combined. Slowly add the powdered sugar to the bowl and beat until smooth. Transfer the frosting to a piping bag and spread over the top of the cake, starting in the center and piping over the curve of the Bundt cake. Sprinkle with chopped pecans before serving.
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How to Get a Bundt Cake Out of the Pan
Since most Bundt pans contain ridges or designs, it can sometimes be difficult to remove the baked cake from the pan. But with the help of these tips and tricks, you'll be able to easily remove the cake without damaging it.
- Use oil and flour to keep the cake from sticking. When using a Bundt pan, it's a good idea to first grease the pan with nonstick cooking spray, butter or oil. After that, lightly dust the pan with flour. The mixture will help keep the cake from sticking and help you avoid too much browning around the edges.
- Remove the cake while it's still warm. Another simple way to ensure your cake doesn't stick to the pan is to make sure to remove it while its still warm. Allow the cake to cool in the pan for up to 10 minutes after taking it out of the oven. Then, carefully flip the warm cake over onto a cooling rack or serving dish. The warmth of the pan will help release the cake more easily.
- Use a flat spatula. If the cake is still sticking the pan, even after flipping the pan while its warm, try using a thin, flat spatula to loosen the edges. Carefully slide the spatula along the edges of the pan to help loosen the sides of the cake. Then, flip the cake onto the cooling rack.
How Do You Store Carrot Bundt Cake?
This delicious dessert tastes so amazing, it's going to be star of the party! But if you have a few extra slices left when the party is over, make sure to transfer the leftovers to an airtight container. If you topped your Bundt cake with cream cheese glaze, it should be stored in the refrigerator. Otherwise, the cake can be kept at room temperature.
Your baked carrot cake can also be frozen for more long-term storage. It's best to freeze the cake before adding the frosting to prevent the cream cheese from becoming grainy as it thaws. You can freeze the cake as a whole or cut it into slices before freezing. Wrap the cake or slices tightly in plastic wrap or store it in an airtight container. The cake will keep in the freezer for up to 3 months.
When you're ready to enjoy your frozen carrot cake, remove it from the freezer and allow it to thaw in the fridge overnight. After that, you can add the cream cheese glaze or eat the slices plain.
What to Serve with Carrot Cake Bundt Cake
Carrot cake bundt cake is a delightful dessert that's perfect for any occasion, from casual gatherings to formal celebrations. Its rich, moist texture and spiced flavor profile make it a crowd-pleaser. But what should you serve alongside it to enhance the experience for your guests? Here are some delicious options that pair beautifully with carrot cake bundt cake.
1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cool, smooth contrast to the warm, spiced flavors of carrot cake. The subtle vanilla flavor won't overpower the cake but will instead elevate the overall dessert experience.
2. Whipped Cream: Light and airy whipped cream is another excellent accompaniment. You can opt for classic whipped cream or add a hint of cinnamon or nutmeg to tie in with the spices in the carrot cake. It's a simple yet elegant addition.
3. Fruit Compote: A fresh fruit compote, such as a berry or apple compote, can add a burst of fruity flavor and a touch of tartness. The natural acidity of the fruit helps cut through the richness of the carrot cake, creating a balanced bite.
4. Spiced Tea or Coffee: Pairing your carrot cake with a warm beverage enhances the cozy, comforting vibe of this dessert. Consider serving spiced chai tea or a cinnamon-infused coffee. The aromatic spices in these drinks echo the flavors in the cake, making for a delightful pairing.
5. Fresh Fruit Slices: Serve fresh fruit slices like apple, pear, or even pineapple alongside your carrot cake. The freshness and crunch of the fruit provide a nice contrast to the dense texture of the cake, while their natural sweetness complements the cake's flavors.
6. Caramel Sauce: A drizzle of caramel sauce can add a rich, buttery sweetness that pairs wonderfully with the spices in the carrot cake. For an extra touch, sprinkle some sea salt on the caramel for a salted caramel twist.
With these delicious pairings, your carrot cake bundt cake will be the star of any dessert table. Whether you prefer something creamy, fruity, or crunchy, there's an option here to suit every taste. Try a few different combinations to see what you and your guests enjoy the most.
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Carrot Bundt Cake with Cream Cheese Frosting
Equipment
- Bundt pan
Ingredients
For Cake:
- 1 stick butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2¼ cups finely shredded carrots
For Frosting:
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
Instructions
- Add the butter and sugar to a large mixing bowl and beat until a creamy, gritty mixture forms.
- Add the eggs and milk to the bowl and beat to mix until fully incorporated.
- Then, add the flour, cinnamon, nutmeg, baking powder, and baking soda to the bowl. Beat on low speed, gradually increasing the speed as needed until no pockets of flour remain.
- Finely shred the carrots and add them to the batter. Gently fold the carrot pieces into the prepared batter using a wooden spoon or spatula. Continue stirring until all the carrots are evenly distributed throughout the batter.
- Liberally grease the Bundt pan with nonstick cooking spray or shortening, then pour the batter into the pan.
- Use a spatula to smooth out the top, then lightly tap the pan on the counter to shake out any bubbles.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5 to 10 minutes, then flip the pan over onto a plate or cooling rack to remove the cake from the pan. Allow the cake to cool completely before frosting.
- While the cake is cooling, prepare the cream cheese frosting by beating together the cream cheese, vanilla, and butter until creamy and well combined. Slowly add the powdered sugar to the bowl and beat until smooth.
- Transfer the frosting to a piping bag and spread over the top of the cake, starting in the center and piping over the curve of the Bundt cake. Sprinkle with chopped pecans before serving.
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