The only CARROT BUNDT CAKE recipe I'll ever use

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while maintaining moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt cuts calories while providing creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer similar flavor and texture.

Set your oven rack in the lower third of your oven.

Preheat your oven to 350°F (180°C).

Generously grease a 12-cup Bundt pan and flour it or use a baking spray with flour.

Sift together the dry ingredients: 290 g (2 and 1/4 cups) flour, 30 g (1/4 cup) cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 and 1/2 teaspoons ground cinnamon, 1 and 3/4 teaspoons powdered ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.

In a large bowl, combine 300 g (1 and 1/2 cups) soft light brown sugar, 3 large room temperature eggs, 200 g (1 cup) canola oil, 3 tablespoons vanilla extract, 110 g (1/2 cup) yogurt, and 190 g (1 cup) blended canned pineapple (liquid removed). Whisk for about a minute to incorporate air.

Add the sifted dry ingredients to the wet ingredients and gently fold until just combined, being careful not to overmix.

Fold in 225 g (2 cups) finely grated carrots and 100 g (1 cup) roughly chopped walnuts or pecans until just combined.

Pour the batter into the prepared Bundt pan and shake the pan lightly to help the batter settle into the corners.

Drop the Bundt pan lightly on the counter twice to remove large air bubbles.

Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the thickest part comes out clean with a few moist crumbs.

Let the cake cool in the pan for about 45 minutes before inverting onto a wire rack.

If the cake doesn't come out easily, run a thin knife along the edges of the pan to help release it.

Allow the cake to cool completely to room temperature before glazing.

To make the cream cheese glaze, mix together 240 g (2 cups) powdered sugar, 2 teaspoons melted unsalted butter, 1/2 teaspoon vanilla extract, and 170 g (3/4 cup) room temperature cream cheese until smooth using a hand or stand mixer.

Spread the glaze over the top of the cooled Bundt cake, tapping the cake stand gently on the countertop if needed to help the glaze spread down the edges.

For perfect slices, wait about an hour to allow the glaze to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens