Carrot Bundt Cake

5 from 7 votes

Just like Great Aunt Fran's — moist Carrot Bundt Cake with cream cheese frosting, full of warm spices and homemade goodness.

Prep Time20

Cook Time40

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: cake, carrot, Easter, easter cake, Fall foods

Servings:

Calories: 576kcal

Preheat the oven to 350 degrees F.
Prepare your bundt pan by spraying it generously with baking spray with flour or greasing and flouring the pan. Being careful to get in every nook and cranny.
In a large bowl, combine the dry ingredients. Mix well.
2 cups All Purpose Flour, 2 cups Sugar, ½ teaspoon Kosher Salt, 1 ½ teaspoon Ground Cinnamon, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder
Add the carrots, canola oil, and eggs. Mix until no dry mix remains.
3 cups Carrots , 1 cup Canola Oil, 4 large Eggs
Pour into prepared bundt pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake for 10 minutes in the bundt pan.
Remove by placing a cooling rack over the cake and flipping. Allow the cake to cool completely.
Make the cream cheese frosting by mixing the soft butter, cream cheese, and salt together. Add in powdered sugar and mix until smooth.
4 ounces Cream Cheese , 2 Tablespoons Butter, ½ teaspoon Vanilla Extract, 1 dash Kosher Salt, 8 ounces Powdered Sugar
Frost cake, as desired.

NOTE: This cake can be baked in a jelly roll pan, 9x13, round cake pans, or into cupcakes. Adjust cooking time accordingly.