Carrot Bundt Cake with Cream Cheese Glaze

Remember that guilty carrot cake Instagram post from a few weeks more than a month ago?

I’m not sure whether I should be more embarrassed that I (quite literally) had a second breakfast consisting of carrot cake that day, or that this recipe – which I promised would be on the blog soon – has been hanging in limbo for weeks since then. THIS is why I rarely show sneak-peeks of what’s recipes are coming up next; I barely know myself, and when I think I do, I’ll somehow manage to mess my plans up anyway.

This carrot cake was actually created for Easter – of 2013 – and then I somehow goofed up and didn’t post it in time. I thought about it all year long but so much wanted it to be an Easter post that I kept it a secret until this year, when I made it again, took new photos, and got all set for the big day… only to miss it again. I seriously considered saving it for Easter 2015, but really? It just needs to be out there. I don’t want to keep it to myself anymore. So anyhow, I’m not sure this post is actually appropriate, time-wise, but since it’s still spring and carrot cake will always be a classic,  I hope I’m not the only one who’s still down for a slice.

So out of a million and one carrot cake recipes that probably exist out there, what do I love about this one? For one, it’s wayyyyy low in oil, thanks to a special little ingredient I like to call applesauce. (Wait, what? You call it applesauce too? HAH) But seriously, go google carrot cake right now and take a look for yourself. Most recipes call for at least double the amount of oil for half the amount of flour used in this recipe. The last thing I want is my cake having even a *remote* chance of tasting like oil, so applesauce saves the day. The other thing? No mixer needed! Don’t get me wrong, I dearly love my stand mixer and can’t imagine a kitchen without one, but sometimes it’s easier to just do things old school with a bowl and whisk ➝ that’s what happens here.

And then, last but most certainly not least, there’s the taste. SO moist and tender, not too sweet, and topped with a heavenly cream cheese glaze that can go either classically tangy or warm and spicy? I think yes. Definitely dessert-for-breakfast worthy. :)

Carrot Bundt Cake with Cream Cheese Glaze

An easy recipe for moist and tender carrot cake – no mixer needed! Top with a sweet and tangy cream cheese glaze (spiced up with a bit of cinnamon, if you’re in the mood!) for a classic springtime dessert.

• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: one 9-10 inch bundt cake 1x

Ingredients

Scale 1x2x3x

Carrot Bundt Cake

• 19 1/8 ounces (4 1/2 cups, spoon and level) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 10 5/8 ounces (scant 1 1/4 cups) unsweetened applesauce
• 8 ounces (1 cup) greek yogurt (I used nonfat)
• 11 1/2 ounces (4 cups) shredded carrots, divided
• 15 ounces (2 cups, packed) brown sugar
• 3 7/8 ounces (1/2 cup) vegetable or canola oil
• 2 extra-large eggs
• 1 tablespoon vanilla extract

Cream Cheese Glaze

• 6 ounces cream cheese
• 3 ounces (3/4 cup) powdered sugar, sifted
• 3–6 tablespoons milk or cream
• 1/2 teaspoon vanilla
• pinch salt
• cinnamon, to taste (optional)

Instructions

Carrot Bundt Cake

1. Preheat oven to 325ºF. Grease a 12-cup bundt pan with nonstick spray.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a blender, combine the applesauce, yogurt, and 2 7/8 ounces (1 cup) shredded carrots and blend together until smooth.
4. In a separate, large bowl, whisk together the brown sugar and oil until the sugar is evenly moistened and the the mixture is wet and clumpy. Beat in the eggs, one at a time, until well-combined ; the mixture should be paler in color and smooth. Add the blender mixture and the vanilla and whisk in until smooth; the batter will be very liquidy.
5. Fold in the dry ingredients just until no longer visible, and then gently fold in the remaining 8 5/8 ounces (3 cups) shredded carrots, just until dispersed.
6. Pour batter into bundt pan and smooth out the top surface with a spatula. Shake back and forth a few times to level the top and rap firmly on the counter to eliminate any air bubbles. Bake for 60-70 minutes, until a skewer inserted all the way through the center of the cake comes out clean or with just a few moist crumbs. Cool in pan 15 minutes before flipping the cake over onto a wire rack. Allow cake to cool completely before glazing.
7. Cake can be made a day ahead and glazed the following day; store cake wrapped tightly in plastic wrap at room temperature until ready to glaze.

Cream Cheese Glaze

1. In a microwave safe measuring glass or bowl, microwave the cream cheese for about 20 seconds, just until soft enough to whisk. Whisk until somewhat smoothed and loosened.
2. Add the powdered sugar, salt, vanilla, and cinnamon (if using) and whisk until smooth. Add the milk or cream, starting with 3 tablespoons and gradually adding more as needed until the glaze is thick but pourable. Pour over the top of the bundt cake and allow to drizzle over the sides.
3. Serve immediately. Leftovers should be store in an airtight container in the refrigerator.

Notes

I always recommend using a high-quality pan for bundt cakes in order to ensure your cake comes out cleanly every time. This is the pan I use (and love!)

Disclosure: This post contains an affiliate link, included only because I believe it will be a relevant and helpful resource for readers. :)

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