Carrot Bundt Cake

This moist and flavorful carrot Bundt cake is a delightful twist on the classic dessert. Infused with warm spices and complemented by a rich cream cheese glaze, it's perfect for gatherings or a sweet treat any time of the year.

Ingredients

For the Cake:

• 2 cups cake flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 (20-ounce) can crushed pineapple in juice

• 2 cups chopped peeled carrots

• ½ cup unsalted butter, melted

• ⅓ cup vegetable oil

• 1¼ cups firmly packed brown sugar

• 3 large eggs, at room temperature

• ¼ cup sour cream, at room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract
  
  

For the Glaze:

• 2 ounces full-fat cream cheese, at room temperature

• 1¼ cups confectioners' sugar, or to taste

• 1 tablespoon whole milk, or more as needed

• ½ teaspoon vanilla extract

• Pinch of salt

Directions

1. Prepare the Pan: Preheat the oven to 350°F (180°C). Grease a 10-cup Bundt pan with butter and flour, then set aside.

2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

3. Drain Pineapple: Pour the crushed pineapple into a fine mesh strainer to drain out as much liquid as possible. Set the juice aside for another use.

4. Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter, vegetable oil, brown sugar, eggs, sour cream, vanilla, and almond extract until smooth and well combined.

5. Combine Wet and Dry Ingredients: Add the sifted dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the chopped carrots and drained pineapple.

6. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Glaze: In a medium bowl, beat together the cream cheese, confectioners' sugar, milk, vanilla extract, and a pinch of salt until smooth and creamy.

8. Glaze the Cake: Once the cake has cooled, drizzle the cream cheese glaze over the top of the Bundt cake. Serve immediately or store at room temperature.

Nutritional Information (Per Serving)

• Calories: Approximately 420 kcal

• Total Fat: 25g

  • Saturated Fat: 7g

• Cholesterol: 50mg

• Sodium: 430mg

• Total Carbohydrates: 47g

  • Dietary Fiber: 1g

  • Sugars: 35g

• Protein: 3g

• Calcium: 30mg

• Iron: 1.3mg

• Potassium: 80mg