Carrot Bundt Cake with Cream Cheese Frosting

Servings 1 cake
Prep Time 1 hour


Cake Ingredients

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • baking powder
  • baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon salt
  • 2 cups grated carrots

Cream Cheese Frosting

  • 8 ounces cream cheese at room temperature
  • 2 tablespoons unsalted butter at room temperature
  • 3 cups powdered sugar
  • Zest from 1 lemon
  • 2-3 tablespoons milk

For Topping

  • 1/4 cup chopped pecans


  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 |