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Carrot Bundt Cake with Cream Cheese Glaze

Carrot Bundt Cake with Cream Cheese Glaze - a moist and tender, low-oil carrot cake topped with an irresistable tangy-sweet glaze. | brighteyedbaker.com

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.

Scale

Ingredients

Carrot Bundt Cake

Cream Cheese Glaze

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!)