Moist bundt carrot cake recipe - Dessert cake easter

Author: Joseph Sanderfer  

Filled with classic carrot cake ingredients such as shredded carrots, pineapple, and walnuts topped with vanilla bean glaze. Moist and flavorful carrot bundt cake topped with cream cheese frosting, walnuts and last but not least, salted caramel.

Carrot Bundt Cake

Carrot Bundt Cake
The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?
Provided by: Michaela Kenkel
Total time: 115 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 17
  • For the Cake:
  • 4 eggs
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup golden raisins
  • 3 cups finely grated carrots
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1 1/2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • Calories: 856 calories
  • Carbohydrate: 121 grams carbohydrates
  • Cholesterol: 134 milligrams cholesterol
  • Fat: 40 grams fat
  • Fiber: 3 grams fiber
  • Protein: 7 grams protein
  • Saturated Fat: 15 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 689 grams sodium
  • Sugar: 95 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 23 grams unsaturated fat
How to cook:
  1. To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool.
  2. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.
Notes: Moist Carrot Bundt Cake Recipe, Explore Moist Carrot Bundt Cake Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. …

Super Moist Carrot Bundt Cake with Cream Cheese Frosting

Super Moist Carrot Bundt Cake with Cream Cheese Frosting
I have something great for you today… I told you it would be great! Moist and flavorful carrot bundt cake topped with cream cheese frosting, walnuts and last but not least, salted caramel. It really doesn’t get better than that! Whats more you ask? this cake can also be made as cupcakes or a simpleContinue Reading
Provided by: Layla
Yields: 0 servings
Number of ingredients: 23
  • 2 cups all purpose flour
  • 1/2 cup Vegetable Oil
  • 1/2 cup butter (melted)
  • 1 cup vanilla pudding (prepared )
  • 3/4 cup granulated sugar
  • 1/2 brown sugar
  • 4 eggs
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups finely grated carrots
  • 1/4 cup walnuts
  • 1 pack 8oz philadelphia cream cheese
  • 2 cup powdered sugar
  • 1/2 cup butter
  • 1 teaspoon vinilla extract
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 cup heavy cream
  • 1 teaspoon sea salt
How to cook:
  1. Pre-heat oven to 350 degrees. Take out the cream cheese from fridge and let it soften while you make the cake.
  2. Blend the flour, sugar, baking soda, baking powder, spices until fully mixed.
  3. Add the eggs one at a time, add the vanilla, oil, butter, vanilla pudding, and whisk for 2-3 minutes until nice and fluffy.
  4. fold in the carrots and pour batter into a greased bondt pan. Place the batter in the oven for 30-35 minutes and flip onto a cooling rack to cool.
  5. While the cake is in the oven, we are going to work the frosting and caramel
  6. Cream Cheese Frosting
  7. Whisk the cream cheese, butter,powdered sugar, and vanilla until smooth and fluffy and set aside.
  8. Salted Caramel
  9. Melt the sugar in a deep sauce pan until the sugar begins to turn brown than add the butter and whisk
  10. Mix for another 30 secs and remove from heat. Whisk in the heavy cream and the sea salt.
  11. After the cake has cooled spread the frosting on top of it and drizzle some caramel and walnuts as desired.
Notes: Carrot Bundt Cake Recipe (With Cheesecake Filling), Pour half of the cake batter into the bundt pan. Dollop the cheesecake filling from a medium bowl onto carrot cake. Pour the rest of the cake batter over …

Carrot Cake Bundt with Orange Cream Cheese Frosting

Carrot Cake Bundt with Orange Cream Cheese Frosting
This is the most amazing Carrot Cake Bundt that has been lightly spiced. This cake is incredibly moist and topped with a velvety smooth orange flavoured cream cheese frosting and walnuts.
Provided by: Amy Treasure
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 14 servings
Cuisine: British
Number of ingredients: 16
  • 300 g light brown soft sugar
  • 3 large eggs
  • 300 ml sunflower oil
  • 280 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 300 g carrots, grated
  • 100 g walnut pieces
  • 50 g whole walnut pieces, to decorate
  • 180 g cream cheese, at room temperature
  • 125 g unsalted butter, at room temperature
  • 450 g icing sugar, (powdered sugar)
  • zest of an orange
  • Calories: 669 calories
  • Carbohydrate: 73 grams carbohydrates
  • Cholesterol: 73 milligrams cholesterol
  • Fat: 41 grams fat
  • Fiber: 2 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 10 grams saturated fat
  • Serving Size: 1 grams
  • Sodium: 228 grams sodium
  • Sugar: 54 grams sugar
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. Preheat the oven to 180ºC/ 160ºC Fan/ 350ºF / Gas 4. Add the brown sugar, eggs and sunflower oil to a large bowl and whisk until combined using an electric or hand whisk.
  2. Add the flour a little at a time whisking between each incorporation.
  3. Whisk in the bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract.
  4. Add the grated carrots and walnut pieces to the bowl and fold them in gently by hand.
  5. Prepare the bundt pan by spraying liberally with cake release. Pour in the cake batter and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the bundt pan.
  6. Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.
  7. Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.
  8. When the cake is completely cool release it from the bundt cake pan by inverting it onto a serving plate or cake stand. Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M nozzle (or any open star nozzle) Pipe the frosting on by following the lines of the cake.
  9. Stick a handful of whole walnuts on the top and sides of the bundt cake to decorate.
Notes: Carrot Bundt Cake with Cream Cheese Frosting, Baking bundt cakes is one of my favorite pastimes. I just love how easily pantry staples like flour, vegetable oil, and sugar can help create such easy-to-bake …

Carrot Bundt Cake

Carrot Bundt Cake
Super moist, spongy, easy to cut, and bakes perfectly every time! Filled with classic carrot cake ingredients such as shredded carrots, pineapple, and walnuts topped with vanilla bean glaze.
Provided by: A Classic Twist
Total time: 125 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 14
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1-1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups grated carrots
  • 13.5 ounces canned crushed pineapple with juice
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup chopped walnuts
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla bean paste
  • 1-2 Tablespoons milk
How to cook:
  1. Preheat the oven to 350 F. Grease a large bundt pan (~12 cups) with baking spray.
  2. In a large bowl, cream together the sugar, eggs, and oil until light and creamy, about 2-3 minutes on medium speed. Beat in the vanilla extract.
  3. In a separate large bowl whisk together the flour, baking soda, cinnamon, and salt.
  4. In two additions, add the flour mixture to the butter mixture, mixing until combined after each addition. The mixture will be a bit thick at this point.
  5. At low speed, gently mix in the carrots, pineapple, and walnuts. The mixture should now resemble more of a batter.
  6. Pour the batter into the prepared bundt pan, and carefully smooth the surface evenly.
  7. Bake in the center of the oven for about 1 hour 15 minutes, or until a cake tester inserted into the cake comes out almost clean. The cake should be firm but bouncy when pressed.
  8. Remove from the oven and allow to cool in the pan for about 15 minutes before flipping over onto a wire rack to cool completely before glazing.
  9. To make the glaze: In a medium-sized bowl, whisk together the glaze ingredients, starting with 1 Tablespoon of milk and adding more as needed.
  10. Drizzle the glaze over the cooled cake. Serve.
Notes: The Best Carrot Bundt Cake Recipe with Vanilla Frosting, Pour into a greased bundt pan. Bake for 20 minutes, and then an additional 10 minutes at 350 degrees, or until baked through. Remove the pan …
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