Carrot Bundt Cake with Vanilla Glaze

Carrot Bundt Cake with Vanilla Glaze

A classic carrot cake baked beautifully in a Bundt! The perfect moist texture and combination of spices, carrots and nuts makes this wonderful spring cake, topped with a vanilla glaze. Serve for any occasion or bake this as an Easter centerpiece.

Carrot Cake:

  • 2 ½ cups sugar
  • 1 cup canola oil
  • 4 eggs, separated
  • 5 Tbsp hot water
  • 2 ½ cups all-purpose flour
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 ½ cups grated raw carrots
  • Optional: 1 cup finely chopped pecans

Vanilla Glaze:

  • 2 cups sifted confectioners’ sugar
  • 1 Tbsp butter softened
  • 1 tsp vanilla
  • 2-3 Tbsp milk

Preheat oven to 350° F. Prepare a 10-12 cup Bundt Pan with baking spray and use a pastry brush to coat the pan. In a large bowl, combine sugar and oil. Beat in egg yolks; add water and mix well. In a medium bowl, whisk together dry ingredients and add to egg mixture. Fold in carrots and nuts. In separate bowl, beat egg whites until stiff and fold into egg mixture.

Bake for 60-70 minutes or until cake tester comes out clean. Cool in pan for 10 minutes and invert onto a cooling rack.

Prepare glaze while cake cools. Mix all glaze ingredients in a small bowl until desired consistency is reached. Once cake has completely cooled, pour over top of Bundt.

Optional: Swap out Vanilla Glaze with a Cream Cheese Glaze as an alternative

Cream Cheese Glaze:

  • 3 oz cream cheese, softened
  • 1 tbsp butter, softened
  • ½ tsp vanilla
  • 1 ½ cups confectioners’ sugar
  • 2-3 Tbsp milk

Recipe from The Bundt Cookbook

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  • Nancy Leoni
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