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Carrot Bundt Cake

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  • Yield: 12 servings 1x

Description

A super moist carrot cake with orange zest, cream cheese frosting and toasted walnuts

Ingredients

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

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 10-cup bundt pan with cooking spray or lightly butter and flour it; set aside.
  3. In a small bowl, combine flour, cinnamon, baking powder, baking soda and salt; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Spread frosting on cooled cake. Sprinkle with chopped walnuts if using.

Notes

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.