Moist Carrot Bundt Cake with Cream Cheese Glaze
Indulge in this delectable Moist Carrot Bundt Cake with Cream Cheese Glaze, a perfect dessert for any occasion. Bursting with warm spices, sweet carrots, and plump golden raisins, this cake is rich in flavor and incredibly moist. The luscious cream cheese glaze adds a delightful sweetness and creaminess that perfectly complements the spiced cake. Share this delightful treat at gatherings or enjoy it as a sweet ending to your day. This recipe yields 12 generous servings, making it ideal for family celebrations and friendly get-togethers. Serve with a cup of tea or coffee to elevate your dessert experience.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
eggs
4 (large, beaten)
vegetable oil
1 cup (none)
white sugar
1 cup (none)
light brown sugar
1 cup (packed)
vanilla extract
2 teaspoons (none)
all-purpose flour
2 cups (sifted)
baking powder
2 teaspoons (none)
baking soda
2 teaspoons (none)
salt
1 teaspoon (none)
cinnamon
1 teaspoon (none)
nutmeg
1/4-1/2 teaspoon (grated)
finely grated carrots
3 cups (fresh)
golden raisins
1 1/2 cups (none)
confectioners' sugar
1 1/4 cups (none)
cream cheese
3 ounces (softened to room temperature)
white corn syrup
1 tablespoon (none)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously grease a bundt pan or a 10-inch tube pan with butter or non-stick spray to ensure easy removal of the cake.
3
In a large mixing bowl, use an electric mixer on medium speed to blend together the eggs, vegetable oil, white sugar, brown sugar, and vanilla extract until the mixture is smooth and the sugar granules have dissolved completely, which should take about 3 minutes.
4
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps to aerate the flour and mix the dry ingredients evenly.
5
Gradually add the dry flour mixture to the wet egg and oil mixture, beating until just combined. Be cautious not to over-mix.
6
Fold in the finely grated carrots and golden raisins until evenly distributed within the batter.
7
Carefully pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula.
8
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
9
Once baked, allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
10
Once the cake is completely cold, prepare the glaze by beating together the confectioners' sugar, softened cream cheese, corn syrup, and vanilla extract until smooth and well combined.
11
Spread the cream cheese glaze generously over the top of the cooled cake, allowing it to drip down the sides for a beautiful presentation.
Nutrition Information
11g
Fat
23g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this carrot cake recipe?
The recipe is for a Moist Carrot Bundt Cake with Cream Cheese Glaze.
How many servings does this recipe yield?
This recipe yields 12 generous servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of baking pan is required?
You should use a bundt pan or a 10-inch tube pan.
How long should I mix the wet ingredients?
Blend the eggs, oil, sugars, and vanilla for about 3 minutes until smooth.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
How many carrots are needed for the batter?
The recipe requires 3 cups of fresh, finely grated carrots.
What kind of raisins are used in this cake?
The recipe calls for 1 1/2 cups of golden raisins.
How long does the carrot cake take to bake?
The cake bakes for approximately 1 hour.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack.
When should the cream cheese glaze be applied?
The glaze should be applied once the cake is completely cold.
What are the ingredients for the cream cheese glaze?
The glaze consists of confectioners' sugar, softened cream cheese, white corn syrup, and vanilla extract.
How much cream cheese is used in the glaze?
The glaze uses 3 ounces of softened cream cheese.
What is the calorie count per serving?
Each serving contains 200 calories.
How much fat is in one serving of this cake?
There are 11g of fat per serving.
What is the carbohydrate content per serving?
One serving contains 23g of carbohydrates.
How much protein is in a serving?
Each serving provides 1.7g of protein.
What types of sugar are used in the cake batter?
The batter uses both white sugar and packed light brown sugar.
What spices are included in this recipe?
The recipe includes cinnamon and grated nutmeg.
How much oil is required for the batter?
The recipe requires 1 cup of vegetable oil.
How many eggs are needed?
You will need 4 large, beaten eggs.
What is the purpose of sifting the dry ingredients?
Sifting helps aerate the flour and ensures the dry ingredients are mixed evenly.
Should I use an electric mixer for the whole process?
Use an electric mixer for the wet ingredients and glaze, but fold in carrots and raisins by hand.
What is the role of white corn syrup in the glaze?
The 1 tablespoon of white corn syrup helps create a smooth, glossy consistency in the glaze.
How much vanilla extract is used in total for the recipe?
A total of 3 teaspoons are used: 2 teaspoons in the cake and 1 teaspoon in the glaze.
What is the serving suggestion for this cake?
It is recommended to serve the cake with a cup of tea or coffee.
What is the total count of ingredients used?
The recipe utilizes 17 individual ingredients.
What should I use to grease the bundt pan?
You can use butter or a non-stick spray to grease the pan.
What is the texture of the cake described as?
The cake is described as being rich in flavor and incredibly moist.