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Super Moist Carrot Bundt Cake with Cream Cheese Frosting
Ingredients
2
cups
all purpose flour
1/2
cup
Vegetable Oil
1/2
cup
butter
melted
1
cup
vanilla pudding
prepared
3/4
cup
granulated sugar
1/2
brown sugar
4
eggs
2
tsp
cinnamon
1/4
tsp
nutmeg
1
tsp
vanilla
1
tsp
baking soda
2
tsp
baking powder
1
tsp
salt
3
cups
finely grated carrots
1/4
cup
walnuts
Cream Cheese Frosting
1
pack 8oz philadelphia cream cheese
2
cup
powdered sugar
1/2
cup
butter
1
teaspoon
vinilla extract
Salted Caramel
1
cup
granulated sugar
1/2
cup
butter
1
cup
heavy cream
1
teaspoon
sea salt
Instructions
Pre-heat oven to 350 degrees. Take out the cream cheese from fridge and let it soften while you make the cake.
Blend the flour, sugar, baking soda, baking powder, spices until fully mixed.
Add the eggs one at a time, add the vanilla, oil, butter, vanilla pudding, and whisk for 2-3 minutes until nice and fluffy.
fold in the carrots and pour batter into a greased bondt pan. Place the batter in the oven for 30-35 minutes and flip onto a cooling rack to cool.
While the cake is in the oven, we are going to work the frosting and caramel
Cream Cheese Frosting
Whisk the cream cheese, butter,powdered sugar, and vanilla until smooth and fluffy and set aside.
Salted Caramel
Melt the sugar in a deep sauce pan until the sugar begins to turn brown than add the butter and whisk
Mix for another 30 secs and remove from heat. Whisk in the heavy cream and the sea salt.
After the cake has cooled spread the frosting on top of it and drizzle some caramel and walnuts as desired.