Servings: 1 10-cup bundt cake
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Ingredients
For the Carrot Bundt Cake
- 14 oz whole carrots 395g
- 9 ¾ oz all-purpose flour about 2 cups + 2TBSP or 275g
- 10 oz dark brown sugar about 1½ cups or 280g
- 4 oz unsalted butter 1 stick or ½ cup (113g)
- 6 oz neutral-flavored oil ¾ cup or 170g
- 4 oz greek yogurt, plain full-fat ½ cup or 113g
- 3 large eggs
- 2 small oranges (zest & juice)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- ¾ tsp ground cardamom
- 2 ½ tsp baking soda
- 1 tsp salt
Cream Cheese Glaze
- 4 oz cream cheese half a block of cream cheese or 113g
- ½ cup confectioners' sugar 2 oz or 62g
- 6 TBSP whole milk
Instructions
For the Carrot Bundt Cake
- Wash the carrots then pat dry. Preheat the oven to 400°F and roast the carrots whole for 30-40 minutes. You should be able to easily stick them with a fork.
- Reduce the oven temperature to 350°F in preparation for the cake.
- Once the carrots are done pulse them in a food processor or blender until they resemble a grated texture. Add the grated carrots to a bowl along with the all-purpose flour, baking soda & salt. Mix to evenly distribute & set aside.
- Add the butter, oil, orange zest, vanilla extract, allspice, cinnamon, nutmeg & cardamom to the large bowl of a stand mixer. Combine with a flat beater attachment for about 3-5 minutes on medium-high speed until the mixture is pale & fluffy.
- Add all the eggs and beat again until the eggs are completely incorporated.
- Scrape down the sides and bottom of the mixing bowl then add the carrot/flour mixture from earlier, the greek yogurt & 2 ounces (¼ cup) of orange juice from the zested oranges. Mix on low speed just until incorporated.
- Prepare a 10-cup capacity bundt pan with baking spray and pour the carrot cake batter into your prepared bundt pan. Tap the pan lightly on the counter to get rid of any large pockets of air and to even out the cake batter distribution.
- Place the bundt pan on the middle rack of the preheated oven and bake for 35-40 minutes at 350°F. The cake should spring back when pressed lightly. If using a toothpick to check, the cake is done when a toothpick comes out with just a few crumbs.
- Once done, let the cake cool completely in the bundt pan until you are ready to serve.
for the Cream cheese Glaze
- Add the room temperature cream cheese to a bowl and whip until smooth and fluffy. If using whipped cream cheese instead of the block you can skip this step and incorporate everything at once.
- Add the milk & powdered sugar and whip again until smooth. The glaze should be thick but slowly run down the sides of the bundt cake.
- If not using right away, store the glaze in an airtight container in the refrigerator until ready to apply to the carrot bundt cake. You will need to bring it to room temperature when ready to use so that it is easier to spread. To do this, microwave it for 5-10 second bursts, stirring in between each burst.
- Once ready to serve invert the bundt cake on to your cake stand or other server to remove it from the pan. Apply the cream cheese glaze to the bundt cake right before serving. Dollop the glaze along the top of the bundt cake allowing it to run down the sides.
- Any leftovers should be stored in the refrigerator. Since this cake uses some butter it will get firmer as it is chilled so bring it out about 20 minutes before reserving to soften into its intended texture!
Notes
- For best results, measure the ingredients by weight (ounces or grams) - especially the flour and brown sugar.
- If not using a scale, make sure to spoon the flour into the measuring cups to prevent packing. Packing flour will results in more than needed being used and a tough cake.
- On the other hand, if not weighing the brown sugar make sure you pack it into your measuring cup. Since brown sugar is not as fluid as granulated sugar it needs to be packed for more precise portions when using measuring cups!
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