Carrot Bundt Cake Spiced (Print Version)
Tender and spiced with carrots, pineapple, and Greek yogurt, topped with smooth cream cheese drizzle.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon kosher salt
05 -
1 tablespoon ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
¾ cup brown sugar
08 -
¾ cup granulated sugar
09 -
1 cup vegetable oil
10 -
4 large eggs
11 -
2 teaspoons vanilla extract
12 -
½ cup plain Greek yogurt
13 -
2 cups shredded carrots
14 -
½ cup crushed pineapple, well-drained
15 -
½ cup chopped walnuts (optional)
→ Cream Cheese Drizzle
16 -
4 oz cream cheese, softened
17 -
2 tablespoons unsalted butter, softened
18 -
1 cup powdered sugar
19 -
½ teaspoon vanilla extract
20 -
2-3 tablespoons milk or cream (to thin for drizzling)
# Steps:
01 -
Preheat oven to 350°F. Grease and flour a light-colored Bundt pan or spray it with baking spray with flour.
02 -
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
03 -
In a separate bowl, mix brown sugar, granulated sugar, oil, eggs, vanilla, and Greek yogurt until smooth.
04 -
Stir in shredded carrots and well-drained crushed pineapple.
05 -
Fold in the dry ingredients until just combined. If using walnuts, stir them in last.
06 -
Pour the batter into the prepared Bundt pan and smooth the top.
07 -
Bake for 50-60 minutes at 350°F, checking at 50 minutes with a toothpick. If it browns too quickly, loosely tent with foil at 30 minutes.
08 -
Cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
09 -
Beat cream cheese and butter together until smooth. Mix in powdered sugar and vanilla. Add milk or cream 1 tablespoon at a time until the drizzle reaches desired consistency.
10 -
Drizzle over the cooled Bundt cake before slicing.