The Ultimate Carrot Bundt Cake Recipe: Moist, Spiced, and Simply Delicious

This isn't just any carrot cake; this is a show-stopping Carrot Bundt Cake recipe designed to impress. We're focusing on creating a supremely moist, perfectly spiced cake with a beautiful, even crumb, all baked in the iconic bundt pan. Get ready to elevate your baking game!

Why This Carrot Bundt Cake Recipe is the Best

This recipe prioritizes flavor and texture. We've carefully balanced the spices, ensuring a warm, comforting aroma and taste. The addition of crushed pineapple adds unexpected moisture and sweetness, preventing dryness often associated with carrot cakes. And the bundt pan itself? It creates a stunning presentation, perfect for any occasion, from casual weeknight desserts to elegant gatherings.

Ingredients You'll Need

• For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots)
  • ¾ cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)

• For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step-by-Step Instructions: Baking Perfection

Preparing the Bundt Pan:

1. Grease and flour generously: This is crucial for easy removal of the cake. Use a neutral-flavored oil and then dust with flour, tapping out any excess. Consider using a non-stick baking spray for extra insurance.

Making the Cake Batter:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Wet Ingredients: In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Add Carrots & Pineapple: Gently fold in the grated carrots and crushed pineapple. Stir in nuts, if using.
6. Bake: Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling and Frosting:

1. Cool in Pan: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
2. Make the Frosting: While the cake cools, prepare the frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
3. Frost: Once the cake is completely cool, frost generously.

Tips for Carrot Bundt Cake Success

• Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Room temperature ingredients: Using room temperature ingredients ensures even baking and a smoother batter.
• Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking.
• Cool completely: Frosting a warm cake will cause the frosting to melt.

Serving and Storage

This delicious Carrot Bundt Cake is best served at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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