A Carrot Bundt Cake with Cream Cheese Glaze is a moist and flavourful dessert that is perfect for any occasion. Here’s a description of the components of this delicious cake.
The Carrot Cake:
The cake is made with grated carrots, which add natural sweetness and moisture to the batter. The batter is poured into a bundt cake pan and baked in the oven until it’s golden brown and cooked through.
The Cream Cheese Glaze:
The Cream Cheese Glaze is a smooth and creamy topping made with cream cheese, powdered sugar, vanilla extract and milk. The cream cheese is softened and whipped until it’s smooth, then powdered sugar is added to sweeten it. A small amount of milk is added to make the glaze pourable, and vanilla extract is added for flavour. The glaze is then poured over the cooled cake and left to set before serving.
Overall, the Carrot Bundt Cake with Cream Cheese Glaze is a delicious and visually stunning dessert that’s perfect for special occasions, such as birthdays or holidays. They are also suitable for everyday indulgence. The combination of the moist, flavourful cake with the tangy, sweet cream cheese glaze creates a perfect balance of flavours and textures that will leave your taste buds craving for more.
Enjoy your delicious Carrot Bundt Cake with Cream Cheese Glaze!
Ingredient
For the carrot cake:
- soft flour 2 cups
- baking soda 2 tsp
- baking powder 2 tsp
- salt 1 tsp
- ground cinnamon 1 tsp
- raisins ½ cup
- walnuts, chopped ½ cup
- eggs 4 large
- olive oil ¾ cup
- light brown sugar, packed 2 cups
- vanilla extract 1 tsp
- carrots (2 cups), finely grated 5 medium
For the cream cheese glaze:
- cream cheese 115g
- butter, softened 2 tbsp
- confectioners’ sugar 1 cup
- milk 1-2 tbsp
- walnuts, chopped ¼ cup
Directions:
- Preheat the oven to 350°F. Grease a 10-cup bundt pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- In a large bowl, whisk together the sugar, oil, eggs and vanilla extract until smooth. Stir in the grated carrots.
- Gradually whisk in the dry ingredients until just combined. Fold in the chopped walnuts and raisins, if using.
- Pour the batter into the prepared bundt pan and smoothen the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- To make the cream cheese glaze, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar and vanilla extract and beat until smooth. Gradually add the milk until the glaze is pourable.
- Drizzle the glaze over the cooled cake and serve.
