Description
A moist and flavorful carrot Bundt cake with a rich cream cheese swirl and a sweet glaze drizzle. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- For the cake batter:
- 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 wet ingredients until just combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.
- Prepare 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, avoiding the edges.
- Top with remaining carrot cake batter, spreading gently to cover.
- 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.
Notes
For best results, ensure cream cheese is at room temperature before mixing. Store cake covered in the refrigerator for up to 5 days. The pineapple adds moisture but can be omitted if preferred.