Carrot Bundt Cake
For the Carrot Cake
- 2 cups (280g) all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup (100g) vegetable oil
- 1⁄2 cup (110g) unsalted butter, melted
- 2⁄3 cup (160g) Belfonte Sour Cream
- 4 large eggs (200g), room temperature
- 1 cup (210g) granulated sugar
- 3⁄4 cup (180g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 1⁄2 cups (225g) finely chopped carrots
For the Cream Cheese Glaze
- 1⁄4 cup (55g) unsalted butter, room temperature
- 4 oz (114g) cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups (120g) powdered sugar
- 1⁄4 cup (60g) Belfonte Milk
For the Carrot Cake
Preheat your oven to 350 degrees Fahrenheit. Spray a 10-inch bundt pan thoroughly with cooking spray. Spray around the sides as well as heavily greasing towards the center to ensure the cake comes out cleanly after baking and cooling.
In a medium-sized bowl, whisk all purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger together until combined.
In a large bowl, whisk vegetable oil, slightly warm melted butter, room temperature Belfonte Sour Cream, room temperature eggs, granulated sugar, packed light brown sugar, and vanilla extract together.
Carefully, whisk your dry ingredients into your wet ingredients until the dry ingredients disappear into the wet. Do not mix past when you see that the batter is smooth and the flour mixture has fully dispersed throughout the batter.
Scrape down the sides and the bottom of the bowl with a rubber spatula to thoroughly mix the ingredients together.
Use a rubber spatula to fold the finely chopped carrots into the batter. Ensure that the thinly chopped carrot pieces are evenly dispersed.
Pour the batter into your prepared pan. Bake the cake for about 32-38 minutes or until the top is golden brown in color and has a slight crust, a toothpick inserted into the cake comes out with moist crumbs, and the cake springs back quickly when poked with your pointer finger. The cake will finish baking and will set as it cools.
Allow the cake to cool in the pan for at least 40 minutes before running a knife around the rim of the pan between where the cake and the pan meet. Do the same with the cake and the pan in the center towards the opening. Turn the pan over on top of a plate or wire cooling rack, tapping the top of the pan to help the cake come out of the pan.
Allow the cake to fully cool before topping.
For the Cream Cheese Glaze For the Cream Cheese Glaze
In a large bowl with an electric hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese on high speed until smooth.
Add vanilla extract to the mixture and beat until smooth.
Slowly, pour powdered sugar into the frosting, beating on low speed and adding the powdered sugar in multiple, small additions.
Add milk to the frosting and beat on medium speed until smooth, shiny, and lighter in color. The frosting should resemble a thick glaze. If the frosting is too thick, add additional milk by the tablespoon until desired consistency is reached. If the frosting is too thin and wet, add additional powdered sugar by the tablespoon until desired consistency is reached.
Top the cake with glaze as desired. Store the cake tightly covered or in an airtight container at room temperature for up to one day or in the fridge for up to 5 days.