Carrot Cake Bundt Cake w. Pecan Cream Cheese Frosting
2016-05-07 18:20:27
Serves 10
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Cake
- 2 cups sugar
- 1 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 cups grated carrots
Frosting
- 1 stick butter, softened
- 8 oz. cream cheese, softened
- 1 lb confectioners sugar
- 1 cup pecans, toasted and chopped fine
Instructions
- Preheat the oven to 350 degrees and spray a Bundt pan with pam. In a large bowl, whisk together the sugar, oil and eggs. In a small bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Add the dry ingredients to the wet. 1/2 at a time. Using paper towel or a clean hand towel, squeeze the grated carrots and remove any water. Add to the batter. Pour unto the pan and bake for 50-55 minutes or until a knife inserted in the center comes out clean. Meanwhile while the cake is baking, make the frosting. In a large bowl, beat the butter and cream cheese together using a mixer. Add the confectioners sugar and beat until creamy. Using a spatula, fold in 1/2 of the pecans. Reserve remaining 1/2 cup pecans in a small bowl. Place frosting to the fridge until cake is ready to frost. Cool cake completely before frosting, 3 hours. (This is very important, or the frosting will melt and drip off the cake). Using a spatula, spread the frosting on the top, sides, and inside rim of the cake. Sprinkle remaining 1/2 cup pecans top of the cake. Cut into slices, serve & enjoy!
Adapted from Bakerita
Adapted from Bakerita
SALT & PREPPY https://www.saltandpreppy.com/
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