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Classic Carrot Bundt Cake with Cream Cheese Frosting

This Classic Carrot Bundt Cake with Cream Cheese Frosting is moist, spiced, perfectly delicious, and topped with a creamy cream cheese frosting that makes every bite drool worthy! 
Print Recipe
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

Equipment

  • Spatula
  • Measuring spoon and cup
  • Mixing Bowl
  • Small Bowl
  • Whisk
  • Bundt Pan

Ingredients

  • 2 cup Flour
  • 2 tbsp. Baking Soda
  • 1 tsp Salt
  • 4 Eggs
  • 1 cup Sugar
  • 1 tbsp. Cinnamon
  • 1 tsp Nutmeg
  • 2 tbsp. Vanilla Extract
  • 1/2 cup Butter
  • 1/2 cup Vegetable Oil: You will need 1/2 cup of vegetable oil.
  • 3 cups Grated fresh carrots

Instructions

  • Preheat your oven to 350F
  • Generously grease your bundt pan. Be sure to get into every groove.
  • Gather all your ingredients, grate your carrots, measure everything then set aside.
  • In a large bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • In the same bowl, mix in sugars, oil, butter eggs, and vanilla until smooth. Then Stir in your grated carrots.
  • Pour batter evenly into prepared bundt pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.
  • Bake for 50–65 minutes, or until a skewers inserted comes out clean.
  • Let the cake cool in the pan for 10 minutes, before inverting onto a cooling rack to cool completely before frosting.
Calories: 450kcal