Carrot Bundt Cake

Step 1

Preheat oven to 350 degrees. Generously butter and flour all internal sides of a Bundt cake pan. (Note: I don't recommend using non-stick baking spray, as you will have a difficult time getting the cake out of the pan. Buttering and flouring is the best.) Set prepared pan aside.

Step 2

In a mixing bowl whisk together the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.

Step 3

In a large mixing bowl, with a hand or stand mixer, combine the shredded carrots, eggs, oil and vanilla. With the mixer running on low, gradually add in the dry ingredients to the wet ingredients a few spoonfuls at a time. Stop the mixer occasionally to scrape down the sides of the bowl. Mix just until all ingredients are incorporated. Do your best to not overmix.

Step 4

Pour the batter into the prepared Bundt cake pan. Bake the cake at 350 degrees for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done baking.

Step 5

Releasing the cake from the pan. First, let the cake cool in the pan for 10-15 minutes. This will help the cake naturally release from the sides of the pan. Gently run a knife around the edges of the pan and cake. Invert the cake onto a cake plate. Tap the sides of the pan until you hear the cake release. Gently pull the pan off the cake. Let the cake cool completely to room temperature before frosting.

Step 6

For the cream cheese frosting; In a mixing bowl, cream together the room temperature butter and cream cheese with a hand or stand mixer. Add in the vanilla and mix. Add in the powdered sugar one cup at a time. The frosting will be thick, smooth and creamy. Either spread onto the outer surfaces with an off-set spatula, or pipe a large ribbon of frosting using a piping bag or a gallon-sized zip-loc bag with the corner cut off. Top with carrot shreds for extra decoration, if desired.