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Carrot Bundt Cake with Cream Cheese Frosting
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Carrot Bundt Cake with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • Cake:
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 1/2 cups self-rising flour
  • 2 teaspoons ground cinnamon
  • 2 cups grated carrots
  • 1 cup chopped pecans or walnuts
  • Frosting:
  • 1 stick unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 pound powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts

Instructions

  • For the cake: Preheat the oven to 350℉. Spray Bundt pan with non-stick baking spray, set aside.
  • With an electric mixer beat the oil, sugar, and eggs. Add flour and cinnamon, mixing just until blended.
  • Stir in carrots and nuts.
  • Pour into prepared pan. Bang pan on countertop a time or two to remove any air bubbles. Bake in preheated oven for 50 minutes or until cake tests done with toothpick.
  • Remove from oven when done and cool in pan, on rack, for 10 minutes. Turn cake out onto cooking rack and cool completely.
  • For the frosting: Cream butter and cream cheese together using an electric mixer. Add powdered sugar and vanilla and blend. Mix in the pecans. Spread frosting on cooled cake.