Carrot Bundt Cake With Cream Cheese Glaze Recipe

Name: Carrot Bundt Cake With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake; 1 cup butter, softened; 1 cup granulated sugar; 1 cup packed light brown sugar; 4 eggs; zest from one medium sized lemon; juice from that same lemon; 1 teaspoon vanilla extract, more if you feel daring; 3 cups organic all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg (1/2 if you really like the flavor); 1/4 teaspoon ginger; 2 cups grated carrots (I used both red and yellow carrots - could have added another 1/2 cup); 1 cup chopped walnuts; 2 tablespoons olive oil; Cream Cheese Glaze; 4 ounces cream cheese, softened; 3 tablespoons powdered organic goats milk; 6 tablespoons water; 2 cups powdered sugar; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla extract

Servings: persons

Carrot Cake
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 eggs
zest from one medium sized lemon
juice from that same lemon
1 teaspoon vanilla extract, more if you feel daring
3 cups organic all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg (1/2 if you really like the flavor)
1/4 teaspoon ginger
2 cups grated carrots (I used both red and yellow carrots - could have added another 1/2 cup)
1 cup chopped walnuts
2 tablespoons olive oil
Cream Cheese Glaze
4 ounces cream cheese, softened
3 tablespoons powdered organic goats milk
6 tablespoons water
2 cups powdered sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

1
Preheat your oven to 325 degrees F.
2
Cream together the sugar and softened butter (leave the butter on the counter the morning you plan to make this) in a large bowl.
3
Add eggs one at a time, be sure to beat well after each egg.
4
Add lemon zest and juice, and oil, mix well.
5
In another bowl, combine all dry ingredients, gradually incorporate into other bowl.
6
Fold in carrots and nuts.
7
Grease your bundt pan, pour mixture into pan.
8
Bake for 50 - 60 minutes or until toothpick comes out clear. I think I baked for 75 minutes, minimum.
9
Cool for 10 minutes, remove from pan, frosting should be poured on while cake is still warm.
10
In a mixing bowl, beat cream cheese, powdered milk, water, powdered sugar, cream of tartar and vanilla extract together until smooth and quite thick.
11
This makes A LOT of frosting, you may want to pour half on and reassess. Pour frosting over warm cake and watch it drip down the sides. YUM.
12
Let cool to room temperature and serve with a big glass of cold milk.

1975

kcal

Calories

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Carrot Cake, 1 cup butter, softened, 1 cup granulated sugar, 1 cup packed light brown sugar, and more.

Yes, Carrot Bundt Cake With Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Bundt Cake With Cream Cheese Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions