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Carrot Bundt Cake

Carrot Bundt Cake

Servings 12 servings

Ingredients

For the cake:

  • 2 2/3 cups flour
  • 2 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 3 cups shredded carrot about 6-8 large carrots
  • 2/3 cup buttermilk

For the frosting:

  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and generously grease a 12-cup bundt pan.
  2. In a medium bowl, stir together the flour, cinnamon, salt, baking soda, ginger, nutmeg, and cloves until combined, and set aside. In a large bowl, or the bowl of a stand mixer, stir together the oil, sugar, and brown sugar until combined. Add in the eggs and vanilla extract and stir until just combined.
  3. Add in the dry ingredients and the buttermilk in alternating additions, starting and ending with the flour mixture, and mixing well between each addition until all the ingredients are added.
  4. Fold in the shredded carrots until well combined.
  5. Pour the batter evenly into your prepared bundt pan and bake for 45-55 minutes, or until a cake tester comes out clean. Cool completely before frosting.

For the frosting:

  1. In a large bowl, beat together the softened cream cheese and butter until combined and smooth. Beat in the powdered sugar, vanilla extract, and salt until you have a smooth, thick frosting. Frost your cake as desired and enjoy!