Carrot Cake Bundt Cake!
Sweet, light, spicy and delicious carrot cake bundt cake with a cream cheese frosting!
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Servings: 15 Pieces
Ingredients
The Cake!
- 225 ml sunflower oil
- 4 large eggs
- 275 g light brown sugar
- 300 g grated carrots
- 100 g raisins (optional)
- Zest of 1 orange
- 275 g self raising flour
- 1.5 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
Cream Cheese Frosting Glaze
- 100 g unsalted butter (room temp)
- 200 g full fat cream cheese
- 1 tsp vanilla extract
- 1/2 tsp mixed spice (optional)
- 400 g icing sugar
Decoration!
- Fondant carrots
- Spices
- Chopped nuts
Instructions
- Preheat your oven to 180C/160C Fan and prep your Bundt Tin! I use Nancy Birtwhistles lining paste.
- Pour the sunflower oil & eggs into a large bowl and add the sugar – mix lightly and combine.
- Add the grated carrots, rasins, and orange zest and fold through to combine.
- Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again – try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the bundt tin well enough!
- With a stand mixer/electric whisk, beat the room temperature/softened butter for a couple of minutes so its really smooth.
- Fold through the the cream cheese so its combined, or beat on a low speed. Stir in the vanilla extract.
- Gradually add in the icing sugar and mixed spice until its all combined – try not to beat too hard, you’ll want to do this bit by hand. I add usually about 400g, you want to add enough for it to be firm.
- Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some fondant carrots (or chopped nuts such as walnuts and pecans) and then give it a sprinkle of icing sugar/spices!
Notes
- I used THIS BUNDT TIN!
- This recipe is based off of my carrot cake recipe with the frosting from my red velvet cake recipe!
- I recommend using Nancy's Lining Paste for lining any bundt tins!
- This cake should be stored in the fridge because of the cream cheese Frosting, and will last for three days!
- If your frosting is really loose, its probably because its been over beating. Gradually add in some more icing sugar by hand to thicken it up.
- The weight of the carrots in the recipe is already grated. Buy more (about 400g worth) to get the 300g of grated carrots. Make sure you peel them and chop the ends off!
- The raisins are optional - you can easily switch to nuts instead! Or just leave both out.