Ingredients
2.5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1.5 cups granulated sugar
0.5 cup light brown sugar, packed
1.5 cups vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups grated carrots (about 3–4 medium)
1 cup chopped pecans, optional
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
In a bowl, sift flour with baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in grated carrots and pecans if using.
Pour batter into prepared Bundt pan and bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely before frosting.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix until light and fluffy. Frost cooled cake and serve.
Notes
Sift flour to ensure even texture. Use room temperature eggs for smoother batter. Pecans add optional crunch; omit if desired. Store in an airtight container at room temperature for up to 2 days.
Serves 12 slices.
- Prep Time: 30
- Cook Time: 50
- Category: Holiday Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg