Carrot Bundt Cake with Cream Cheese Frosting

Carrot Bundt Cake with Cream Cheese Frosting





  1. Heat oven to 350 F. Spray Bundt pan generously with cooking spray. In a large bowl, whisk together oil and sugars until well combined. Add eggs, one at a time, whisking to completely combine after each addition. Add vanilla extract and whisk to combine. Add baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk to combine, then stir in flour with a spatula. Fold in carrots. Pour into prepared Bundt pan. Bake in preheated oven for 45-50 minutes, until golden on top and baked through. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack and cool completely.
  2. To make the frosting: Beat cream cheese and butter with electric mixer until creamy. Add powdered sugar slowly, beating well to combine. Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached. Drizzle/spread over cooled cake. Sprinkle with chopped pecans. Slice and enjoy!
  3. Recipe by: greens & chocolate |
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.