Description
This moist carrot bundt cake is a delightful treat featuring freshly grated carrots and warming cinnamon, baked to perfection in a bundt pan. The cake is topped with a smooth, plant-based cream cheese frosting, making it a perfect dessert for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 cups freshly grated carrots (about 4 medium carrots)
- 1 cup vegetable oil
- 3 large eggs
Frosting Ingredients
- 2 cups powdered sugar
- 1 package plant-based cream cheese (8 oz)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease your bundt pan with non-stick spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil with the eggs, then stir in the freshly grated carrots to distribute evenly.
- Blend Batter: Pour the wet mixture into the dry ingredients and fold gently using a spatula until just combined, taking care not to overmix to keep the cake tender.
- Prepare for Baking: Transfer the batter evenly into the prepared bundt pan and smooth the surface with a spatula for uniform baking.
- Bake Cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make Frosting & Serve: To prepare the frosting, beat the powdered sugar and plant-based cream cheese together until smooth and creamy. Drizzle the frosting over the cooled cake before serving.
Notes
- Ensure carrots are freshly grated for the best texture and moisture.
- Do not overmix the batter; it can make the cake dense.
- Allow the cake to cool completely before frosting to prevent melting.
- Use a toothpick test to check doneness accurately.
- Store leftover cake covered in the refrigerator for up to 4 days.
