Moist Carrot Bundt Cake is filled with a layer of cream cheese and topped with a cream cheese frosting. It's easy to make and a real crowd-pleaser for any occasion.
Carrot cake is my husband's favorite cake, and coincidentally mine as well. When I worked at the Cheesecake Factory, I loved to order a slice of their tall carrot cake, and if I were in the mood for a real indulgence, I would select the carrot cake cheesecake! Oh my yum! Over the years, though, I have come to prefer baking carrot cake without the addition of nuts, pineapple, or raisins (my husband is on board with that!). I like to taste the spiced cake on its own without any distractions, as in my simple carrot cake.
Today, I'm keeping it simple with a moist, carrot bundt cake. Although it doesn't have nut or raisin additions, I have added a subtle but delicious layer of cream cheese to the cake. It not only tastes good but adds a beautiful presentation to each slice. And of course, you can't have carrot cake without a dreamy cream cheese frosting.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Large bundt pan
1 large bowl
1 medium bowl
3 small bowls
Stand mixer fitted with the paddle attachment
Wire cooling rack
1 offset spatula
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
Most cakes will call for all-purpose flour or cake flour. However, for this particular recipe, use bread flour to create a firmer structure to help offset the weight of the shredded carrots. Bread flour has a higher amount of protein than both all-purpose and cake flour, which will produce a sturdier structure. Only mix your cake until the ingredients are just combined. Because of the stronger flour, you do not want to overmix the batter and therefore overdevelop the gluten.
Carrot cakes are oil-based cakes as opposed to butter-based. The oil keeps the cake moist as well as extends the shelf life of the cake. However, when you use butter, the creaming stage adds air into your batter, which contributes to leavening your cake. Eliminating this in oil-based cakes means more baking powder and baking soda are needed to ensure the cake properly rises. Additionally, to prevent the cake from tasting too oily and for some added moisture, applesauce is added to the batter.
Do not use store-bought shredded carrots for this recipe, as it will affect the moisture content of your cake. They are very dry and lack sweetness compared to shredding carrots. When grating your carrots, select a fine to medium-sized grater. You want the carrots to distribute throughout the batter evenly, and you do not want to bite into large pieces of carrot. The carrots should not overpower your cake, but rather add a delicate balance to the spices.
The blending method
Because carrot cake uses oil as its fat ingredient, the blending method is used (oil is more easily incorporated into the batter as opposed to butter). It's the easiest of all the cake mixing methods. Cakes that use this method have a moist crumb similar to this carrot bundt cake.
To use the blended method, simply combine the oil, sugar, eggs, and flavorings until well mixed. Add the dry ingredients to the wet ingredients and blend. It's as simple as that. No mixer needed.
Tips and takeaways
- The cheesecake filling is slightly thick, so don't worry if it doesn't evenly spread. It will turn out delicious, regardless!
- If you enjoy nuts, raisins, or pineapple in your carrot cake, feel free to add them to the cake batter to meet your preferences.
- If you love the flavor of cloves, add 0.7 g (1/4 teaspoon) ground cloves to the dry ingredients.
More cake recipes
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Carrot Bundt Cake. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!Print