Glazed Carrot Bundt Cake
You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!
Servings: 16 servings
Calories: 359kcal
Ingredients
- 3 1/4 Cups all purpose flour
- 1 Teaspoon baking soda
- 1 1/2 Teaspoons baking powder
- 2 cups granulated white sugar
- 3 large eggs at room temperature
- 1 1/2 Cup butter at room temperature
- 2 Teaspoons vanilla extract
- 1/2 Teaspoon salt
- 1 1/2 Teaspoons ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 3 cups grated carrots
For the Glaze and Decoration
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk more if needed
- 1/3 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F and place rack in center of oven. Grease and lightly flour a 10 cup ( 9 x 2 1/2 inches/23 x 6 cm) bundt pan and set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, ground nutmeg and ground cinnamon. Set aside.
- In the bowl of you electric mixer, beat the butter on high speed for about one minute, until smooth. Add all the granulated white sugar at once and mix until pale and fluffy, about 3 minutes. Add the eggs one a time, mixing well after each addition. Mix in the vanilla extract.
- Fold the flour mixture into the batter and mix until just combined. Don't overmix. Fold in the grated carrots until just combined. This will be a thick cake batter.
- Pour batter into prepared pan and bake between 45 - 60 minutes or until a toothpick comes out with a few crumbs.
- Remove the cake from the oven and place on a cooling rack for 10 minutes. Invert the cake onto the cooling rack and release the baking pan. Leave cake to cool completely.
- Make the glaze by combining the powdered sugar and milk in a medium bowl. Whisk until smooth.
- Pour the glaze over the cooled cake. (see tips in the post). Top with chopped walnuts if using.
- Cover and refrigerate any leftovers.
- Slice and serve. Cover any leftovers.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Use correct pan size – It’s important that you use the correct bundt size for this recipe. I used a 10 cup pan, but up to a 12 cup pan will work. If you pan is too small, the cake will rise too much, spill over and then deflate. If the pan is too large, you won’t get the desired shape.
- Bake at correct temperature – Bundt cakes are usually baked at 350 degrees c/180 degrees f. If the oven is too hot, the cake will rise and brown too quickly, leaving the inside of the cake underdone.
- Grease and flour the pan – It’s important to do two of these steps. Make sure to grease every crevice of the bundt pan to ensure the cake doesn’t stick. Then coat the entire pan with flour and shake off any excess flour. The flour helps the batter stick to the sides as it rises during baking.
- Fill the bundt pan with the correct amount of batter – Your batter should fill about 2/3 of the cake tin for optimal results.
- Cool in pan – bundt cakes need to cool in the pan for about 10 minutes before inverting them onto a cooling rack. It’s fragile when it comes out of the oven and will likely fall apart if you turn it out too soon.
- Invert after 10 minutes – Invert the cake onto a cooling rack after 10 minutes. If you leave it any longer, the cake may start to stick to the bundt pan.
Nutrition Facts
Glazed Carrot Bundt Cake
Amount Per Serving (1 slice)
Calories 359
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 81mg27%
Sodium 333mg14%
Potassium 52mg1%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 588IU12%
Vitamin C 0.01mg0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.