Description
A moist and spiced Cream Cheese Glazed Carrot Bundt Cake topped with a silky cream cheese glaze and crunchy pecans. Simple, elegant, and perfect for any occasion.
Ingredients
For the Cake:
2¼ cups (270 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup (180 ml) olive or vegetable oil
1½ cups (300 g) light brown sugar
½ cup (100 g) granulated sugar
4 large eggs, room temperature
½ cup (120 ml) unsweetened applesauce
3 cups (300 g) finely grated carrots
1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Glaze:
6 oz cream cheese, room temperature
⅓ cup (80 ml) heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
2½ cups (300 g) powdered sugar
½ cup chopped pecans or walnuts for topping (optional)
Instructions
1. Preheat oven to 350°F (177°C). Grease and flour a 10-inch bundt pan.
2. Whisk flour, baking powder, baking soda, salt, and spices together.
3. In another bowl, mix oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until smooth.
4. Add grated carrots and stir to combine.
5. Fold dry ingredients into wet mixture just until incorporated.
6. Pour batter evenly into the prepared bundt pan and smooth the top.
7. Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool 10 minutes in the pan, then invert onto a rack and cool completely.
9. Beat cream cheese until smooth. Add powdered sugar, cream, vanilla, and salt. Mix until creamy.
10. Drizzle glaze over the cooled cake and top with chopped nuts. Chill briefly to set before slicing.
Notes
Store glazed cake covered in the refrigerator for up to 5 days.
Freeze unfrosted cake up to 2 months, thaw overnight before glazing.
Add orange zest or crushed pineapple for a flavor twist.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 39g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg