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A golden brown carrot bundt cake drizzled with white cream cheese glaze on a white cake stand.

Carrot Bundt Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 455 kcal

Ingredients
  

  • 3 cups finely grated carrots
  • 2 cups all -purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large egg s
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons whole milk

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly grease and flour a 10-inch bundt pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  • In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth and well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  • Fold in the grated carrots and chopped walnuts using a spatula.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack to cool completely.
  • In a small bowl, whisk together the cream cheese, powdered sugar, and milk until smooth, then drizzle over the cooled cake.