Carrot Bundt Cake
Without a doubt, my favorite kind of cake to make is a bundt. They’re uber easy, totally homey and hello….. who doesn’t love a bundt cake?! For reals, everyone loves a bundt cake. This Carrot Cake Bundt is a game changer, you guys. It’s that good.
I gave my 9-year old $15.00 last week because there was a book fair going on at his school and his class was going to walk down and look at books after lunch. He loves the independence of getting to pick out and pay for his own book without his mom hovering over saying no, no, no, well…ok. I thought for sure he’d pick one of those silly novelty books that comes with a lock or dinosaur bone etc (the ones I always say no to) but you know what? He picked a cookbook, y’all! A COOKBOOK!!! You can imagine how happy and impressed I was!!
He was so excited to show me the book and he quickly declared that he’d like to pick a recipe and make the family dinner. How could I say no?! No surprise he picked a cookbook titled “Noodles” as it had a gorgeous bowl of pasta on the cover laden with asparagus, prosciutto and parmesan. My kiddo loves himself some pasta! But once we opened the book we quickly realized there wasn’t a pasta recipe in sight. How does that even happen? It was a cookbook dedicated to Asian noodle dishes and while I thought it looked interesting, he was pretty crestfallen. So back to the book fair we went the next day to exchange it for something else. Once again, I thought for sure he’d go for one of the gimmicky books but alas he picked a different cookbook, Dinner Solved and thankfully, this one was a winner!
We climbed into my bed when we got home from school and spent a good 30 minutes pouring through the pictures and picking what recipe he wanted to make first. He picked Chicken Parmesan Meatballs with a Simple Tomato Sauce and pasta. We decided that we’d wait and make the dish on Sunday when my folks and uncle came over for our weekly Sunday supper. He took his role as chief dinner maker very seriously. He assigned my mom garlic bread, my uncle a salad and I was to make dessert. His younger brother was assigned to set the table though I’m pretty sure my uncle did it anyway! It was pretty much the best afternoon spending time in the kitchen being his sous chef.
I’ve been craving carrot cake for awhile now so making a Carrot Bundt Cake was a no brainer for me. I thought it would be the perfect dessert option for a spring dinner with the family. I’ve made half a dozen carrot cake recipes over the years and never been totally satisfied. Until now. This is perfection. It’s moist, perfectly dense, loaded with carrots and uses my secret ingredient: creme fraiche. Creme Fraiche adds moisture and a lovely tang that is such a nice compliment to the otherwise sweet cake. Frosted with a classic cream cheese frosting and sprinkled with toasted walnuts- only on half, of course- as our family is solidly split on the with nuts or no nuts in cake debate, it was devoured by all. I think I need to make a t-shirt that says “Bundts are Life”!
Feel free to add walnuts to the cake batter but I prefer them toasted and sprinkled on top. Have a great week, everyone, and thanks for reading! xo, KelleyPrint
A super moist carrot cake with orange zest, cream cheese frosting and toasted walnuts
for the cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- scant 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- zest of 1 orange
- 1/4 cup Vermont Creamery Creme Fraiche
- 4 cups shredded carrots
- 3/4 cup shredded coconut
for the frosting:
- 8 tablespoons Vermont Creamery unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar
- pinch salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- Preheat oven to 350F degrees.
- Spray a 10-cup bundt pan with cooking spray or lightly butter and flour it; set aside.
- In a small bowl, combine flour, cinnamon, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer, combine the eggs and sugar. Beat on medium speed until light and fluffy about, 3 minutes. Add oil, vanilla extract and orange zest and beat until incorporated. Add in flour and mix on low speed until well mixed. Stir in carrots, creme fraiche and coconut until well mixed.
- Pour batter into prepared bundt pan. Baked in preheated oven for 50-55 minutes until cake is cooked through. Remove from oven and let cool on baking sheet for 10 minutes before removing from pan and letting cool completely.
- While the cake cools make frosting. Combine softened butter and cream cheese in a medium bowl. Beat with an electric hand mixer until smooth and no lumps. Add powdered sugar, salt and vanilla. Mix for 30 seconds or so until fully incorporated.
- Spread frosting on cooled cake. Sprinkle with chopped walnuts if using.
This has been modified for my high altitude kitchen which sits just below 7000 feet. If you’d like to make this at sea level, increase the sugar to 1 1/2 cups and increase the baking soda to 1/2 teaspoon.
This post was sponsored by Vermont Creamery. As always, thank you for reading my blog and supporting the brands I trust and use in my kitchen which allows me to bring you new and unique content. As always, all opinions are my own.