Ingredients
Cake Ingredients
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups grated carrots (or finely shredded)
- 1 cup chopped pecans
Cream Cheese Filling
- 1 package cream cheese, softened (8 ounces)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons milk
- 2 cups powdered sugar
- ¼ cup chopped pecans (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Generously spray a 12-cup bundt pan with baking spray to ensure easy cake release. Set aside.
- Make Cake Batter: In a large bowl, combine all cake ingredients including sugar, oil, vanilla, eggs, flour, baking soda, baking powder, salt, spices, grated carrots, and chopped pecans. Mix well until fully incorporated. The batter will be very thick; set it aside.
- Prepare Cream Cheese Filling: Beat the softened cream cheese with granulated sugar, vanilla extract, and egg in a separate bowl until smooth and creamy. Set aside.
- Assemble the Cake: Spoon approximately three-quarters of the batter into the bottom of the prepared bundt pan. Carefully spoon the cream cheese filling over the batter, ensuring it does not touch the sides of the pan. Then spoon the remaining batter over the cream cheese layer. It’s acceptable if the cream cheese layer is partially visible.
- Bake: Place the bundt pan in the preheated oven and bake for 60-65 minutes. The cake is done when the top is browned and the edges start to pull away from the pan. Remove from oven and allow to cool for 5-10 minutes in the pan before inverting onto a wire rack.
- Cool Completely: Let the cake cool completely on the wire rack before frosting to prevent the frosting from melting.
- Make the Frosting: Beat the softened cream cheese, milk, and powdered sugar together until smooth and creamy. Transfer the frosting to a large ziplock bag, snip off a corner, and pipe generously over the cooled cake.
- Garnish and Serve: Immediately sprinkle the chopped pecans over the frosting to garnish. Slice and enjoy your delicious carrot bundt cake!
Notes
- For best results, finely grate carrots to ensure they incorporate smoothly into the batter.
- Ensure cream cheese is softened to room temperature for easier mixing and a smooth filling and frosting.
- If you do not have a bundt pan, a tube pan can be substituted but may require adjusting baking time.
- Allow the cake to cool completely before frosting to prevent melting and sliding of frosting.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
