Carrot Cinnamon Bundt Cake
This carrot cake will be wonderfully moist and flavorful with a hint of maple, complemented by the creamy frosting. Enjoy your baking!
Ingredients
Cake Ingredients
- 2 cup all purpose flour
- 1 cup brown sugar packed
- 1/2 cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoom salt
- 1 cup vegetable oil
- 4 eggs large
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about2-3 medium carrots)
- 1/2 cup chopped walnuts or pecans (and more for sprinkling )
For the Frosting
- 1 pkg Cream Cheese Frosting 8 oz
Instructions
- Preheatyour oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Ina large bowl, whisk together the flour, brown sugar, baking powder, bakingsoda, cinnamon, nutmeg, and salt.
- On other bowl, whisk together thevegetable oil, maple syrup, eggs, and vanilla extract until well combined.
- Graduallypour the wet mixture into the dry ingredients, mixing until just combined. Bec areful not to overmix
- Fold in the grated carrots and nuts until evenly distributed.
- Pourthe batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about15-20 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cooled, spreadthe Betty Crocker Cream Cheese Frosting over the top, letting it drizzle downthe sides, and sprinkle with chopped pecans.
- Slice and enjoy your delicious Carrot Cake Bundt Cake!