Carrot Bundt Cake Recipe

Name: Carrot Bundt Cake
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Yield: 12
Ingredients: Baking spray with flour; 2 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 (20 ounce) can crushed pineapple in juice; 2 cups peeled and chopped carrots; 1/2 cup unsalted butter, melted; 1/3 cup vegetable oil; 1 1/4 cups firmly packed brown sugar; 3 eggs, at room temperature; 1/4 cup full fat sour cream, room temp; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup grated carrot; 2 ounces full fat cream cheese, at room temperature; 1 1/4 cups powdered sugar, or to taste; 1 tablespoons whole milk, or more as needed; 1/2 teaspoon vanilla extract; Pinch of salt

Cook Time: 45 minutes

Ingredients

2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (20-ounce) can crushed pineapple in juice
2 cups chopped peeled carrots
1/2 cup unsalted butter, melted
1/3 cup vegetable oil
1 1/4 cups firmly packed brown sugar
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup grated carrot

Glaze

2 ounces full-fat cream cheese, at room temperature
1 1/4 cups confectioner's sugar (or to taste)
1 tablespoon whole milk (or more as needed)
1/2 teaspoon vanilla extract
1 pinch salt

Directions

Step 1: Preheat the oven to 350F (180C). Grease a 10-cup Bundt pan with baking spray containing flour.

Step 2: In a large bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

Step 3: Using a fine mesh strainer, drain the crushed pineapple into a large bowl. Press down with the back of a spatula or wooden spoon to extract as much moisture as possible. You should have about 1 cup of drained pineapple. Save the pineapple juice for another use.

Step 4: In a high-speed blender, combine chopped carrots, melted butter, and vegetable oil. Blend on high for 1-2 minutes until smooth, stopping to scrape down the sides as needed. The mixture should be free of large carrot clumps.

Step 5: Add half of the drained pineapple, brown sugar, eggs, sour cream, vanilla extract, cinnamon, ginger, salt, nutmeg, and cloves to the blender. Blend on high speed for 1 minute until smooth and combined.

Step 6: Transfer the carrot mixture into the bowl with the sifted flour mixture. Whisk until no large lumps of flour remain.

Step 7: Stir in the remaining drained pineapple and grated carrots until fully incorporated.

Step 8: Pour the batter into the prepared Bundt pan and gently tap the pan on the counter to remove any large air bubbles.

Step 9: Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely (about 45 minutes more).

Step 10: For the glaze, combine the cream cheese, powdered sugar, milk, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. If the glaze is too thick, gradually add more milk, one tablespoon at a time, until it reaches a pourable consistency.

Step 11: Once the cake has cooled, pour the glaze over the top and allow it to set before serving.

Cooks Note: To make your own cake flour, sift together 1 3/4 cups all-purpose flour and 1/4 cup cornstarch. Repeat the sifting process 2 more times before using in the recipe.

Nutrition Facts (per serving):

Calories: 391
Total Fat: 18g (23% DV)
Saturated Fat: 8g (38% DV)
Cholesterol: 75mg (25% DV)
Sodium: 320mg (14% DV)
Total Carbohydrate: 55g (20% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 34g
Protein: 4g (9% DV)
Vitamin C: 3mg (3% DV)
Calcium: 90mg (7% DV)
Iron: 2mg (13% DV)
Potassium: 197mg (4% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History and Cultural Significance of Carrot Bundt Cake

The Carrot Bundt Cake, a moist and spiced dessert, traces its roots back to the mid-20th century in the United States. Bundt pans, originally inspired by European kugelhopf molds, became widely popular in America after the 1950s when Nordic Ware introduced the nonstick version. Carrot cake itself has even older origins, with variations appearing in European cuisine as early as the Middle Ages, when sugar was scarce and vegetables like carrots were used to sweeten desserts. The modern American Carrot Bundt Cake combines these influences, offering a cake that is both visually striking and flavorful.

Regional Variations

While the cake is widely enjoyed across the United States, certain regional adaptations highlight local tastes. In the southern states, for example, recipes often include crushed pineapple or pecans, enhancing moisture and texture. Northern variations might focus on a denser, more cinnamon-forward flavor. In some coastal regions, coconut is incorporated into the batter or the glaze, adding a tropical twist that complements the natural sweetness of the carrots.

How It Differs from Similar Cakes

Unlike standard carrot cakes baked in round or square pans, the Bundt version benefits from the unique shape of the pan, which allows for even baking and a higher surface area that crisps slightly while retaining a moist interior. Additionally, the Carrot Bundt Cake frequently uses both pureed and grated carrots, often combined with pineapple, creating a moist, tender crumb that distinguishes it from simpler carrot loaf cakes or cupcakes. Its signature cream cheese glaze also sets it apart, offering a lighter, more elegant finish than traditional buttercream frosting.

Typical Serving Occasions

Carrot Bundt Cake is versatile and served in a variety of settings. It appears at holiday gatherings such as Easter or Thanksgiving, as its golden hue and festive presentation make it ideal for special occasions. Cafs and bakeries often offer it as a daily dessert, paired with coffee or tea. Its visual appeal also makes it a popular choice for celebratory meals, including birthdays, family brunches, and potlucks.

Interesting Facts

The Bundt pan itself was inspired by a traditional European mold used for yeasted cakes known as "Gugelhupf."
Using both pureed and grated carrots ensures a perfect balance of texture and moisture, a trick not always employed in simple carrot cakes.
Historically, carrot cakes gained popularity during wartime Europe when sugar was scarce, making vegetables a natural sweetener.
The addition of pineapple in some recipes helps to tenderize the cake while contributing a subtle tropical flavor, enhancing the overall complexity.
Carrot Bundt Cake can be made a day ahead, and its flavor often improves as the spices and moisture meld overnight.

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FAQ about Carrot Bundt Cake Recipe

Store the carrot Bundt cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Make sure to bring it to room temperature before serving for the best flavor and texture.

Yes, you can freeze the carrot Bundt cake. To do so, wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and allow it to come to room temperature before glazing.

Yes, you can omit the pineapple if you prefer. However, the pineapple adds moisture and a subtle sweetness to the cake, so replacing it with something like applesauce or extra grated carrots could be a good alternative.

If the glaze is too thick, simply add more milk, one tablespoon at a time, until the desired consistency is reached. This will help make the glaze smooth and pourable.

Yes, you can use all-purpose flour instead of cake flour. To make it more similar to cake flour, mix 1 3/4 cups of all-purpose flour with 1/4 cup of cornstarch and sift it three times before using.

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. If the toothpick comes out wet with batter, bake the cake for a few more minutes and test again.

Yes, the cake can be made ahead of time. After baking, let it cool completely and store it in an airtight container. You can glaze the cake just before serving, or store the glaze separately in the fridge until you're ready to use it.