Carrot Bundt Cake W/ Cream Cheese Glzaze
This carrot bundt cake is made with a soft and moist spiced carrot cake, topped with cream cheese glaze and chopped pecans!
Ingredients
- 4 Eggs
- 1 cup Vegetable oil
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ¾ teaspoon Kosher salt
- 2 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ⅓ cup Yogurt
- 2 ½ cups Carrots grated
- 2 ⅔ cups Flour
- 2 teaspoon Baking powder
- 2 teaspoon Baking soda
Cream cheese Glaze
- 100 g Cream cheese
- 30 g Butter
- ¾ cup Powder sugar
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- Into a large mixing bowl, add the eggs, yogurt (or sour cream), sugar, brown sugar, cinnamon, nutmeg, vegetable oil, kosher salt, vanilla extract, and mix with a whisk until well combined.
- Add the grated carrots and mix with a whisk until well combined.
- Add the flour, baking soda, and baking powder, and mix until just combined. Do not overmix.
- Pour the batter to the prepared cake pan and bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
- In a medium-sized bowl, add the softened cream cheese, softened butter, powder sugar, and vanilla extract. Mix with a spoon or a tiny whisk until creamy and smooth.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Nutrition
Calories: 362kcalCarbohydrates: 51gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 52mgSodium: 403mgPotassium: 139mgFiber: 1gSugar: 27gVitamin A: 3537IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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