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Super Moist Carrot Bundt Cake Everyone Will Love

Super Moist Carrot Bundt Cake Everyone Will Love

A tender carrot Bundt cake made with finely shredded carrots, crushed pineapple, warm spices, and chopped pecans or walnuts, finished with a pourable cream-cheese glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup neutral vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups finely shredded carrots
  • 1 cup crushed pineapple, well drained
  • 1 cup chopped pecans or walnuts
Cream-Cheese Glaze
  • 4 ounces softened cream cheese
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk, as needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, paying special attention to the center tube and deep grooves.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a medium bowl. This distributes the leaveners and spices evenly throughout the batter.
  3. In a separate large bowl, whisk the sugar, oil, room-temperature eggs, and vanilla until smooth. Gradually stir the dry mixture into the wet mixture just until combined.
  4. Fold in the finely shredded carrots, well-drained crushed pineapple, and chopped pecans or walnuts. Mix gently and stop as soon as the additions are evenly dispersed.
  5. Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a rack. Allow it to cool completely before adding the glaze.
  7. Beat the softened cream cheese with the confectioners’ sugar and vanilla. Add the milk gradually until the mixture becomes smooth and pourable, then drizzle it over the cooled cake.

Notes

Finely shred the carrots for the softest texture, drain the pineapple thoroughly, and grease and flour every part of the Bundt pan. Store the glazed cake covered; refrigerate if preferred because of the cream-cheese glaze, and let slices sit briefly at room temperature before serving.