An American style carrot cake in a baked in bundt tin. I actually like this type of carrot, as it’s lighter on the frosting as it’s more of a drizzle and love seeing the carrot fleck in the cake.
A bundt cake is a cake baked in a Bundt Pan shaping it into a ring shape, the shape is inspired by a traditional European cake known as Gugelhugf. A company Nordic Ware has named it the “Bundt” like Coca-Cola have trade marked cola as “coke”.
The good thing about baking a cake in a bundt tin is that it doesn’t take as long to bake, and there is no fear of the centre of the cake not being baked properly.
8oz Caster Sugar
4 Fl oz Oil
8oz Plain Flour
1/4 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
8oz Chopped Carrot
2oz Cream Cheese
3oz Icing sugar
1/2 Tsp Vanilla
Beat together the eggs, oil and sugar until pale and creamy.
Add the flour, salt, cinnamon, baking powder and baking soda.
Add the chopped carrots
Mix on medium to high speed for about 1-2 minutes.
Pour the cake batter into a greased and flour bundt tin.
Bake in the oven for about 30 minutes at 170c.
Allow to cool in the tin for about 5 minutes and then flip upside down onto a cooling rack and allow to cool.
Mix together butter, cream cheese, icing sugar and vanilla and then drizzle over the cake, then sprinkle on some chopped nuts over the top.