Carrot Bundt Cake with Cream Cheese Frosting
This scrumptious mega-moist treat has the right amount of autumnal spices, a decadent vanilla cream cheese frosting, and crunchy toasted pecans scattered over the top! Oh. My. Cakeness!
Ingredients
- 2 cups all-purpose flour (may need an additional 1/4 cup)
- 1 - 1/2 cups light brown sugar
- 4 large eggs
- 1 cup vegetable or canola oil
- 3/4 cup Greek yogurt
- 1 - 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp each, ground ginger and ground cloves (optional)
- 2 cups shredded carrots (about three large carrots or four medium)
- the zest of half an orange (approximately 2 Tbsp)
- 1 cup chopped pecans
Cream Cheese Frosting
- 4 oz cream cheese (room temperature)
- 2 Tbsp unsalted butter (room temperature)
- 1 cup confectioners' sugar
- 4 Tbsp milk
- 1/2 tsp vanilla extract (optional)
- 1/4 cup roasted pecans, chopped
Instructions
Baking the Carrot Cake
- Preheat oven to 350 degrees F (180 C), and use a baking spray (not cooking spray) to grease a 10-cup bundt cake pan.
- In a medium bowl, whisk together the flour, chopped pecans, shredded carrots, baking powder, baking soda, cinnamon, nutmeg, salt, ginger, and cloves (if using). Set flour mix aside.
- In a large bowl, beat eggs, orange zest, and brown sugar with an electric mixer on medium speed for 5 min or until fluffy. As you continue beating, slowly add oil, followed by Greek yogurt. Gradually add the flour mix to the wet ingredients, beating well with each addition. If the batter is too runny, add 1/4 cup flour.
- Transfer the batter to the bundt cake pan. Smooth your batter’s surface and tap the cake before putting it in the oven. Bake in the middle rack for 50-55 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a cooling rack. Then, allow an additional 20 minutes of cooling. Meanwhile, toast the pecans and prepare the cream cheese frosting.
Making the Cream Cheese Frosting
- To bring out their flavor, toast the pecans in a pan set over low heat for a few minutes. Set them aside until they've completely cooled down. Next, chop your pecans using a sharp knife or a food processor.
- In a small bowl, beat together the cream cheese and butter until smooth and creamy. Next, add the powdered sugar, milk, and vanilla extract (if using). Beat until desired consistency -- the icing should be thin enough to pour but thick enough to coat the back of a spoon. If your icing is too runny, add powdered sugar; if it's too thick, add more milk.
- Drizzle the cream cheese frosting over the cooled bundt cake and sprinkle the chopped pecans over the top. Enjoy!
Notes
Store the leftover cake in the refrigerator for up to 3 days.