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Carrot Bundt Cake with Cream Cheese Glaze Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Pakistani
Servings 10

Ingredients
  

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • ½ cup Raisins
  • ½ cup Walnuts
  • 4 Eggs
  • ¾ cup Olive Oil
  • 2 cup Brown Sugar
  • 1 tsp Vanilla Extract
  • 5 Carrots

For The Cream Cheese Glaze:

  • ½ packet Cream cheese
  • 2 tbsp Butter
  • 1 cup Confectioners Sugar
  • 2 tbsp Milk
  • ¼ cup Walnuts

Instructions
 

  • Preheat oven to 350˚F. Coat a 10-cup bundt pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, raisins and walnuts. Whisk together until evenly distributed and combined.
  • In another mixing bowl, whisk together eggs, olive oil, sugar, vanilla and carrots until smooth. 
  • Pour the wet mixture into dry flour mixture and fold together using a spatula until just combined and no dry ingredients are visible.
  • Pour the batter into the prepared bundt cake pan and bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the carrot cake cool for 10-15 minutes in the bundt pan on a wire cooling rack, then turn it upside down onto the wire cooling rack to remove. Allow the cake to cool completely before frosting.

For The Cream Cheese Glaze:

  • In a medium mixing bowl, use a hand mixer to beat together cream cheese and butter until smooth and creamy. Add sugar and milk (½ tablespoon at a time) and beat until smooth and desired consistency is reached. The icing should be thin enough to pour but thick enough to coat the back of a spoon. If the icing is too thin, add in a little more sugar. If it is too thick, add in a little more milk. 
  • Use a spoon to slowly drizzle the cream cheese glaze over the cooled bundt cake and sprinkle chopped walnuts on top.
  • ReHeat: If desired, you can also warm up this carrot cake in the microwave, oven or air fryer at 300F for 5-10 minutes until warmed through.