The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?
Prep Time15 minutesmins
Cook Time1 hourhr
Additional Time40 minutesmins
Total Time1 hourhr55 minutesmins
Cuisine: American
Keyword: Carrot Bundt Cake
Servings: 1bundt cake
Calories: 856kcal
Author: Michaela Kenkel
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Ingredients
For the Cake:
4eggs
3/4cupvegetable oil
2cupssugar
2cupsflour
2teaspoonsbaking soda
2teaspoonsbaking powder
1teaspoonsalt
2teaspoonscinnamon
1/2teaspoonnutmeg
1cupgolden raisins
3cupsfinely grated carrots
For the Cream Cheese Frosting:
8ouncescream cheesesoftened
1 1/2sticks unsalted buttersoftened
4cupspowdered sugar
2teaspoonsvanilla
Instructions
To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool.
To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.