Description
A moist and flavorful carrot bundt cake topped with luscious cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups white sugar
- 1½ cups neutral vegetable oil
- 4 large eggs
- 3 cups carrots (grated)
- 1 cup walnuts (chopped)
- 1 cup coconut flakes
- 8 ounces cream cheese block
- 8 tablespoons salted butter
- 1 teaspoon vanilla (optional)
- ⅛ teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease your bundt pan generously.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine the sugar and oil in a large mixing bowl until combined and slightly creamy.
- Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth.
- Combine the wet and dry mixtures gradually, stirring gently to avoid overmixing.
- Fold in the grated carrots, chopped walnuts, and coconut, being careful not to deflate the batter.
- Pour the batter into your prepared bundt pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- Toast the coconut flakes in a dry skillet over medium heat for about 5 minutes until golden brown and fragrant; set aside to cool.
- Make the frosting by blending cream cheese and butter until smooth, then gradually add powdered sugar and blend until fluffy. Stir in vanilla and ⅛ teaspoon salt.
Notes
For a deeper flavor, consider substituting some sugar with brown sugar. For a lighter version, use unsweetened applesauce to reduce sugar content.
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg