Description
A moist and flavorful carrot cake baked in a Bundt pan with a rich cream cheese swirl and topped with a sweet glaze. Perfect for special occasions or a delightful dessert any day.
Ingredients
Scale
For the Crust:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.
- For the cream cheese swirl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the carrot cake batter into the prepared Bundt pan. Spoon cream cheese mixture over the batter, then top with remaining cake batter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. The cake can be stored in an airtight container in the refrigerator for up to 5 days.