Nothing Bundt Cake Recipe
This moist and spiced carrot Bundt cake delivers bakery-style flavor at home with warm notes of cinnamon and nutmeg, rich cream cheese frosting, and a soft crumb. It’s a crowd-pleaser for any occasion—topped with chopped pecans for crunch and flair!
Equipment
- Mixing bowls
- Electric mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Bundt pan
- Cooling rack or serving platter
Ingredients
- 2¼ cups finely shredded carrots
- ¾ teaspoon baking powder
- 4 large eggs
- 1 cup whole milk
- ¾ teaspoon baking soda
- 1½ cups granulated sugar
- 1 stick butter softened
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whip softened butter and granulated sugar until the mixture is creamy and slightly gritty.
- Add the eggs and milk, then mix until fully combined and smooth.
- Add flour, cinnamon, nutmeg, baking powder, and baking soda. Mix on low speed, then increase speed as needed until no dry flour remains.
- Gently fold in the finely shredded carrots using a wooden spoon or spatula until evenly distributed.
- Liberally grease a Bundt pan with cooking spray or shortening.
- Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to release air bubbles.
- Bake for 45–55 minutes, and let it cool for 10 to 15 minutes.
- For the frosting, beat together cream cheese, butter, and vanilla until smooth and creamy.
- Gradually add powdered sugar and continue beating until the frosting is fluffy and fully combined.
- Pipe over the top ridges of the Bundt cake and sprinkle chopped pecans on top if desired, slice, and enjoy
Notes
- For fluffier texture, ensure all ingredients (like butter and eggs) are at room temperature.
- Finely grating the carrots helps them blend seamlessly into the batter.