Description
This Carrot Bundt Cake with Cream Cheese Glaze is a moist and flavorful dessert featuring grated carrots, raisins, and walnuts, balanced with warm cinnamon spice. Baked in a bundt pan, it offers a beautiful shape and tender crumb, topped with a smooth, tangy cream cheese glaze and a sprinkle of crunchy walnuts for added texture. Perfect for celebrations, brunch, or any cozy gathering.
Ingredients
Dry Ingredients
- 2 cups all-purpose white flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
Wet Ingredients
- 4 large eggs
- 3/4 cup olive oil
- 2 cups light brown sugar, packed
- 1 teaspoon vanilla extract
- 5 medium carrots (2 cups), finely grated
Cream Cheese Glaze
- 4 oz. cream cheese (1/2 package), at room temperature
- 2 tablespoons butter, softened to room temperature
- 1 cup confectioners’ sugar
- 1-2 tablespoons milk
- 1/4 cup walnuts, chopped (for garnish)
Instructions
- Preheat and Prepare Bundt Pan: Preheat your oven to 350˚F (175˚C). Coat a 10-cup bundt pan with nonstick cooking spray to ensure the cake releases easily after baking and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, raisins, and chopped walnuts until they are evenly combined. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a separate mixing bowl, whisk the eggs, olive oil, light brown sugar, vanilla extract, and finely grated carrots until the mixture is smooth and homogenous.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently fold them together until just combined and no dry spots remain; be careful not to overmix to keep the cake tender.
- Bake the Cake: Transfer the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the bundt pan on a wire rack for 10-15 minutes. Then, carefully invert the pan to release the cake onto the wire rack. Let the cake cool completely before applying the glaze to prevent melting.
- Prepare the Cream Cheese Glaze: In a medium bowl, use a hand mixer to beat the room temperature cream cheese and softened butter until smooth and creamy. Gradually add the confectioners’ sugar and milk (starting with 1/2 tablespoon at a time), beating until the glaze reaches a pourable consistency that can coat the back of a spoon. Adjust thickness by adding more sugar if too thin or more milk if too thick.
- Glaze and Garnish the Cake: Using a spoon, drizzle the cream cheese glaze slowly and evenly over the cooled bundt cake. Finally, sprinkle the chopped walnuts over the glaze for a crunchy finish.
Notes
- Ensure the cream cheese and butter are at room temperature before making the glaze to avoid lumps.
- Don’t overmix the batter to maintain a tender cake crumb.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- The glaze consistency is key: it should be pourable but not runny.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
