Prep time: 30 min | Cook time: 50-60 min | Total time: 1 hour 30 min
Yield: 10-12 servings
🛒 Ingredients
For the Cake Base:
· 270g (3 cups) Grated Carrots: Grate them finely fresh for the best moisture .
· 280g (2 cups) All-purpose Flour
· 440g (2 cups) Light Brown Sugar
· 4 Large Eggs (at room temperature)
· 170ml (¾ cup) Sunflower or Vegetable Oil
· 2 tsp Baking Powder & ½ tsp Salt
· 1 ½ tsp Ground Cinnamon & ½ tsp Ground Nutmeg
· ½ cup Chopped Pecans or Walnuts (optional)
· ½ cup Crushed Pineapple or Raisins (optional for extra moisture)
For the Cream Cheese Ripple / Frosting:
· 100g (3.5 oz) Full-fat Cream Cheese (softened)
· 20g (1 ½ tbsp) Unsalted Butter
· 180g (1 ½ cups) Icing Sugar
· 1 tbsp Milk & 1 tsp Vanilla Extract
👩🍳 Instructions
· Wet Mix: Whisk the oil, eggs, sugar, and grated carrots in a large bowl until the mixture is smooth and well-combined .
· Dry Mix: Sift the flour, cinnamon, nutmeg, baking powder, and salt in a separate bowl .
· Combine: Fold the dry ingredients into the carrot mixture until just incorporated to keep the cake soft; add nuts or pineapple now if using .
· Frosting Ripple: Beat the cream cheese, butter, icing sugar, milk, and vanilla until smooth .
· Assemble: Grease a bundt pan well and fill it with half the cake batter, add the cream cheese, then cover with remaining batter .
· Bake: Bake at 175°C (350°F) for 50-60 minutes or until a skewer inserted in the middle comes out clean .
· Cool & Serve: Cool in the pan for 20 minutes before turning out. Dust with icing sugar or make a glaze to pour over for a shine .
💡 Pro Tips
· Bundt Pan Prep: Use a solid non-stick spray with flour to ensure it releases cleanly .
· Cooling Time: Let the cake cool in the pan for at least 15-20 minutes so the gluten can set and help it hold shape .
· Storage: Store leftovers in an airtight container at room temperature for 5 days, or freeze for up to 3 months .