Carrot Bundt Cake

This carrot Bundt cake gets an extra boost of moisture and flavor thanks to the addition of both pureed and grated carrots. Crushed pineapple also adds a nice bright note. The cake is topped with a light, sweet cream cheese glaze. Feel free to add some chopped walnuts or pecans to the batter, if you wish.

Ingreadient

  • baking spray with flour
  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 (20-ounce) can crushed pineapple in juice
  • 2 cups chopped peeled carrots
  • 1/2 cup unsalted butter, melted
  • 1/3 cup vegetable oil
  • 1 1/4 cups firmly packed brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup grated carrot
  • 2 ounces full fat cream cheese, at room temperature
  • 1 1/4 cups confectioner's sugar, or to taste
  • 1 tablespoons whole milk, or more as needed
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt