This homemade carrot bundt cake is delicate and moist. Why wait for Easter to make carrot cake with cream cheese frosting? With chopped walnuts on top, carrot cake is delicious anytime.
– 1/2 cup butter melted – 1½ cups granulated sugar – 4 large egg – 1 cup whole milk – 3 cups all-purpose flour – 1½ teaspoons ground cinnamon – ¾ teaspoon baking powder – ¾ teaspoon baking soda – 2¼ cups finely shredded carrot – 8 ounces cream cheese room temperature – 4 tablespoons butter – 2 cups powdered sugar – 1 teaspoon vanilla extract – chopped walnuts or pecan
Ingredients
Preheat the oven to 350 degrees Fahrenheit. Spray a bundt pan with cooking spray or Baker's Joy spray (cooking spray plus flour) generously. The bundt pan should be 10 inches in diameter. Put aside for later.
Melt the butter and add the sugar. Use a hand mixer or a stand mixer with a paddle attachment to mix the butter and sugar until it looks like wet sand.
The eggs and the full milk should be added. Mix for approximately one to two minutes, or until everything is completely combined.
Put in the baking soda, cinnamon, flour, and baking powder. Slow down at first and speed up as needed. Mix just until there are no more flour spots.
Add the shredded carrots and use a wooden spoon or spatula to gently fold them into the batter by hand until they are spread out evenly.
Once the bundt pan has been prepared, pour the batter into it and smooth down the top. This should be done as quickly as possible.
Cook for forty to forty-five minutes, or until the cake is done and a toothpick should come out clean when put into the centre of the cake.
Take the cake out of the bundt pan and let it to cool for fifteen minutes before turning it out onto a plate, cooling rack, or serving tray to finish cooling.
Cake can be frosted and served immediately after cooling. Or, bake the bundt cake 24 hours in advance, let it cool to room temperature, cover it tightly in plastic wrap, and let it sit overnight.
Frost it the next day before serving. Mix cream cheese and butter in a stand mixer with the paddle attachment or a mixing basin and hand mixer until creamy.
Add powdered sugar and vanilla essence and beat until smooth.You can use a knife or frosting spatula to spread frosting around the bundt cake or a piping bag to pipe it on.
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