Description
A tender, spiced carrot cake bakes to golden perfection, releasing warm aromas of cinnamon and nutmeg. Each slice reveals bright carrot flecks and walnuts, topped with a silky cream cheese glaze that melts on the tongue.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or nonstick spray.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, vegetable oil, and eggs until smooth and pale.
- Stir in vanilla extract, then gradually add the dry ingredients until just combined.
- Fold in grated carrots and chopped walnuts, mixing gently to distribute evenly.
- Pour batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, beat cream cheese and butter until creamy, then add powdered sugar, vanilla extract, and milk until smooth.
- Drizzle glaze over the cooled cake and let it set before slicing.
Notes
- Cake can be stored in an airtight container in the refrigerator for up to 4 days
- Allow cake to cool completely before glazing to prevent glaze from sliding off
- Substitute walnuts with pecans or omit nuts for a nut-free version
- Grate carrots finely for a moist texture and even distribution