Real Recipes From Real Home Cooks ®

carrot bundt cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 12 serving(s)
cook time 1 Hr
method Bake

Ingredients For carrot bundt cake

  • FOR THE CAKE
  • 3 c
    plus 2 tablespoons all purpose flour, divided
  • 3 c
    sugar
  • 1 Tbsp
    ground cinnamon
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 1/2 tsp
    salt
  • 5
    eggs, divided
  • 4 c
    finely grated carrot
  • 1 c
    canola oil
  • 1 c
    finely chopped pecans
  • 1 Tbsp
    vanilla
  • 1 pkg
    8 ounces cream cheese, softened
  • 1/2 c
    powdered sugar
  • 1 Tbsp
    orange zest
  • cream cheese glaze (below)
  • FOR THE CREAM CHEESE GLAZE
  • 3 oz
    cream cheese, softened
  • 3/4 c
    powdered sugar
  • 1/4 c
    whole milk
  • 1 tsp
    orange zest
  • 1 Tbsp
    fresh orange juice

How To Make carrot bundt cake

  • 1
    Preheat oven to 325F. Spray a 15 cup bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, stir together 3 cups flour, sugar, cinnamon, baking powder, baking soda, and salt. Lightly beat 4 eggs; add beaten eggs, carrot, canola oil, pecans, and vanilla to flour mixture, stirring until combined. (Batter will be thick.) In a medium bowl, beat cream cheese until smooth. Add powdered sugar, remaining 2 tablespoons flour, remaining egg, and zest, beating until combined. Pour half of batter into prepared pan. Spoon cream cheese mixture over batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl. Smooth top with an offset spatula. Bake until a wooden pick inserted near center comes out clean, approximately 1 hour. Let cool in pan 10 minutes. Remove from pan and let cool slightly on a wire rack.
  • 2
    Make the cream cheese glaze: In a medium bowl, whisk together cream cheese, powdered sugar, milk, and orange zest and juice until smooth. Drizzle glaze over slightly warm cake.
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