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  • Bundt Beauty Carrot Cake with/without Cream Cheese Frosting

    2 votes
    Bundt Beauty Carrot Cake with/without Cream Cheese Frosting
    Prep: 25 min Cook: 45 min Servings: 16
    by Salad Foodie
    406 recipes
    >
    Most cooks have a favorite carrot cake recipe, so this one is up for consideration to those who haven't singled one out yet! I have tweaked the recipe over time and it meets my needs for a healthier version than the typical recipe, yet satisfies the discriminating carrot cake lover's taste buds! I usually serve it plain with a dusting of powdered sugar for family dinners or as a light dessert, but if it's to go to a potluck or gathering I give in and frost it. Served plain, each portion (1/16 of the cake) WILL SAVE YOU 210 calories, 6 fat grams, and 40 grams carbohydrates than the frosted version. Now you know why I go plain!

    Ingredients

    • CAKE BATTER
    • 2/3 cup cooking oil
    • 1 1/4 cups sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 2 cups whole wheat pastry flour (or all-purpose flour)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 3 cups finely grated peeled carrots
    • FROSTING (optional)
    • 1/4 cup butter, softened
    • 3 ounces lite cream cheese, at room temperature
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar
    • 1/3 cup chopped walnuts

    Directions

    1. CAKE: Preheat oven to 325 degrees. Spray a bundt cake pan with vegetable spray (I use the spray variety with flour); set aside.
    2. Place cooking oil, sugar, eggs and 1 teaspoon vanilla extract in large mixing bowl and beat well for 1-2 minutes.
    3. In another bowl stir together the flour, baking powder, baking soda, cinnamon and salt.
    4. Add dry ingredients and carrots to the egg mixture and stir well until combined.
    5. Push batter into prepared bundt cake pan and bake about 45 minutes until cake is firm and lightly browned.
    6. Cool pan on rack 10 minutes, then remove cake from pan and allow it to cool to room temperature.
    7. FROSTING (Optional): Place butter, cream cheese, vanilla extract and powdered sugar in medium-size mixing bowl. Beat well. Stir in chopped walnuts. Frost tops and all sides of bundt cake.

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    Reviews

    • Tami Merriam
      I made this cake tonight, and I will make it again and again. The only problem was not as moist as I hoping for, easy fix. I will check it after 40 minutes next time I make it.

      Comments

      • Salad Foodie
        Salad Foodie
        Tami ~ it occurred to me that besides baking too thoroughly, another contributing factor is that this recipe originally had 1 cup of oil, instead of 2/3 cup. I lightened it by reducing the oil, but did not add in any applesauce to compensate. When I tweak recipes like this to reduce fat and sugar, I expect a somewhat compromised outcome, but it's one I can live with and am well used to by now.
        • Salad Foodie
          Salad Foodie
          Thanks for your review Tammi. With a new recipe I usually allow for oven and baking pan differences with baking time and shave off a few minutes to check and be sure too. Hope it is more moist next time!
          • Arturo Féliz-Camilo
            Arturo Féliz-Camilo
            I have to try this!

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