Dessertscookiesandcups
Carrot Bundt Cake
This carrot bundt cake is moist, spiced, topped with cream cheese frosting and sweet candied carrots. It's easy to slice and perfect for parties!
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 1h 10m🔥 Cook: 45 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- peeler
- saucepan
- pan
- wooden spoon
- bowl
- knife
📝 Preparation Steps
1
Candied Carrots
whole carrots2grated carrots2 cups
2
Preheat the oven to 225°F. Line a baking sheet with parchment paper and set aside.
3
Using a vegetable peeler, peel the carrots into long ribbons.
whole carrots2grated carrots2 cups
4
In a small saucepan bring the sugar and water to a boil over medium heat, stirring frequently. Add the carrot ribbons to the boiling mixture and turn the heat down to medium – low and cook for ⏱️ 15 minutes. Remove the carrots from the syrup you created using a slotted spoon.
water1 cupwhole carrots2grated carrots2 cups
5
Lay the carrot ribbons flat onto the prepared pan and bake for 25 – ⏱️ 35 minutes, until the carrots start to turn translucent, and are malleable, but firm enough to hold shape.
whole carrots2grated carrots2 cups
6
To form the curls, work quickly and wrap carrots around the handle of a wooden spoon. You can also twist them by hand to make curls as loose or tight as you desire.
whole carrots2grated carrots2 cups
7
While the carrots are still warm, sprinkle with 2 tablespoons of remaining sugar. Allow to cool completely.
whole carrots2grated carrots2 cups
8
Cake
9
Preheat the oven to 350°F. Coat a 10-cup bundt pan with nonstick spray and set aside. Alternately, liberally coat the pan with butter and dust with flour or powdered sugar.
powdered sugar4 cups
10
In a large bowl mix together the sugar, oil, eggs, and vanilla. Add in the salt, baking powder, baking soda, and cinnamon and stir until evenly mixed.
large eggs4baking powder1 teaspoonbaking soda1 teaspoonground cinnamon1 teaspoon
11
Add in the flour and stir until incorporated. Mix in the grated carrots until evenly distributed.
whole carrots2grated carrots2 cups
12
Pour the batter into the prepared pan and bake for ⏱️ 40-45 minutes or until a toothpick inserted into the center comes out clean.
13
Allow the cake to cool in the pan for ⏱️ 30 minutes. Loosen edges of cake from pan using a butter knife. Invert the pan onto a wire rack or cake plate and allow the cake to cool completely.
14
Frosting
15
In the bowl of your stand mixer fitted with paddle attachment mix the butter and cream cheese together on medium speed until smooth. Turn the mixer to low and add in the powdered sugar and vanilla. Mix for ⏱️ 30 seconds and then turn the mixer up to medium speed and mix for ⏱️ 1 minute until fluffy, scraping sides of bowl as necessary.
cream cheese, room temperature8 ouncespowdered sugar4 cups
16
Spread the frosting onto the cooled cake. This frosting recipe makes enough to cover the entire cake. If you would like to frost only the top, as pictured, you can cut this recipe in half.
17
Garnish
18
Place the candied carrot curls onto the frosting as desired.
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