Carrot Bundt Cake (TS)

By zircon50

Ingredients

• FOR THE CARROT CAKE:
• 1 cup vegetable oil
• 1 cup granulated sugar
• ½ cup light brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 cups grated carrots (about 4 large carrots)
• 1 cup chopped walnuts (optional)
• FOR THE CREAM CHEESE FROSTING:
• 8 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 3 cups powdered sugar
• Zest from 1 lemon
• 2-3 tablespoons milk
• ¼ cup chopped pecans, for topping

Preparation

Step 1

Preheat oven to 350 degrees F.

Spray bundt pan generously with cooking spray.

In a large bowl, whisk together oil and sugars until well combined.

Add eggs, one at a time, whisking to completely combine after each addition.

Add vanilla extract and whisk to combine.

Add baking powder, baking soda, cinnamon, cloves, nutmeg, and salt and whisk to combine, then stir in flour with a spatula.

Fold in carrots and walnuts (if using)

Pour into prepared bundt pan.

Bake in preheated oven for 45-50 minutes, until golden on top and baked through.

Let cool in the pan for 10 minutes, and then turn cake out onto a wire rack and cool completely.

TO MAKE THE FROSTING:
Beat cream cheese and butter with electric mixer until creamy.

Add powdered sugar slowly, beating well to combine.

Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached.

Drizzle/spread over cooled cake.

Sprinkle with chopped pecans.