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Moist Carrot Bundt Cake

Moist Carrot Bundt Cake

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Indulge in the warmth and comfort of this Moist Carrot Bundt Cake, a delightful treat that’s destined to become a family favorite. Bursting with the natural sweetness of finely grated carrots and juicy pineapple, every bite is enriched with aromatic spices like cinnamon and ginger. Topped with a luscious cream cheese glaze, this cake is perfect for festive gatherings or cozy afternoons alike. Easy to make and beautifully presented, it’s sure to impress family and friends at any occasion. Whether you’re an experienced baker or new to the kitchen, this recipe allows you to create a stunning dessert that will be cherished by all.

Ingredients

Scale
  • 2 cups finely grated carrots
  • 1 cup canned pineapple (drained)
  • 2¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tsps cinnamon (ground)
  • tsps ginger (ground/powdered)
  • ¼ tsp cloves (ground)
  • ½ tsp nutmeg (ground)
  • 1½ cups soft brown sugar (firmly packed)
  • 3 large eggs (room temperature)
  • 1 cup unflavoured vegetable oil (canola)
  • 3 tsps vanilla essence/extract
  • ½ cup yoghurt (unsweetened, regular)
  • 1 cup pecans or walnuts (coarsely chopped)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your Bundt pan.
  2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix grated carrots, drained pineapple, brown sugar, eggs, vegetable oil, vanilla extract, and yoghurt until well combined.
  4. Gradually combine wet and dry mixtures without overmixing.
  5. Fold in chopped pecans or walnuts.
  6. Pour batter into the prepared Bundt pan and bake for about 45 minutes until a toothpick comes out clean.
  7. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  8. For the glaze, whisk powdered sugar, melted butter, vanilla extract, and cream cheese until smooth; drizzle over the cooled cake.

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