*This delectable carrot Bundt cake recipe combines pureed and grated carrots with crushed pineapple for a moist, flavorful dessert. A sweet cream cheese glaze crowns the cake, while optional chopped walnuts or pecans can add a delightful crunch.
Ingredients for Cake:
– Baking spray with flour
– 2 cups cake flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 (20-ounce) can crushed pineapple in juice
– 2 cups chopped peeled carrots
– 1/2 cup unsalted butter, melted
– 1/3 cup vegetable oil
– 1 1/4 cups firmly packed brown sugar
– 3 large eggs, at room temperature
– 1/4 cup sour cream, at room temperature
– 1 1/2 teaspoons vanilla extract
– 1 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 3/4 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 1 cup grated carrot
Ingredients for Glaze:
– 2 ounces full fat cream cheese, at room temperature
– 1 1/4 cups confectioner’s sugar, or to taste
– 1 tablespoon whole milk, or more as needed
– 1/2 teaspoon vanilla extract
– 1 pinch salt
The cake’s unique texture comes from blending carrots with pineapple, butter, and oil, creating a smooth base. Warm spices like cinnamon, ginger, and nutmeg enhance the flavor, making every bite irresistible.
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Instructions:
1. Preheat oven to 350°F (180°C) and coat a 10-cup Bundt pan with baking spray containing flour.
2. In a large bowl, sift together cake flour, baking powder, and baking soda; set aside.
3. Strain crushed pineapple over a bowl, pressing to yield about 1 cup drained pineapple; reserve juice for another use.
4. In a high-speed blender, combine chopped carrots, melted butter, and oil; blend until smooth, 1-2 minutes, scraping sides as needed.
5. Add half the drained pineapple, brown sugar, eggs, sour cream, vanilla, cinnamon, ginger, salt, nutmeg, and cloves to the blender; blend until smooth, about 1 minute.
6. Pour the blender mixture into the flour mixture, whisk until no flour clumps remain, then stir in remaining pineapple and grated carrot.
7. Transfer batter to the Bundt pan, tap to release air bubbles, and bake for 45-55 minutes until a toothpick shows a few moist crumbs.
8. Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
9. For the glaze, beat cream cheese, confectioner’s sugar, milk, vanilla, and salt until smooth; add more milk if needed for a pourable consistency.
10. Pour glaze over the cooled cake and serve.
This carrot Bundt cake is perfect for gatherings, offering a balance of sweetness and spice. The creamy glaze adds a tangy finish, elevating this dessert to a crowd-pleaser.
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