Bundt Carrot Cake

Bundt Carrot Cake-

2 c. grated carrots

1 c. crushed pineapple

2 1/4 c. all-purpose flour

1/4 c. corn starch

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 1/2 tsp. cinnamon

1 3/4 tsp. ginger

1/4 tsp. ground cloves

1/2 tsp. nutmeg

1 1/2 c. brown sugar

3 eggs

1 c. vegetable oil

2 Tbsp. vanilla

1/2 c. sour cream

1/2 c. finely chopped pecans

1/2 c. finely chopped walnuts

Cream Cheese Glaze-

2 c. powdered sugar

1 Tbsp. melted butter

1 tsp. vanilla

8 oz. (One square) cream cheese

2 Tbsp. half and half

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. I use Baker’s Joy Baking Spray. Set aside for now.

Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple and set it aside.

In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.

In a large mixing bowl combine brown sugar, eggs, vegetable oil, vanilla, sour cream and crushed pineapple. Using a whisk, mix until well combined, and then for an extra minute to incorporate some air into the batter.

Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.

Add in the grated carrots, walnuts and pecans. Using a spatula, gently fold through until just combined. Do not overmix.

Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-55 minutes, or until a skewer inserted into the thickest part of the cake comes out clean.

Let the cake cool in the cake tin for 45 minutes, before turning it out onto a plate.

Cream Cheese Glaze

In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.

Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!

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