Ingredients
Scale
For the Cake:
- 2½ cups (313g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) vegetable oil
- 3 cups (330g) grated carrots (about 4-5 medium carrots)
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (75g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and oil.
- Gradually add flour mixture to butter mixture, mixing until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until creamy.
- Spread or pipe frosting over cooled cake.
- Prep Time: 25 minutes