Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting

5 from 1 vote

Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting

Made with carrot puree, pineapple and walnuts, this moist, dense carrot cake is served with bright lemon cream cheese frosting. Easy to make and perfect for Easter!

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Cuisine: American

Servings: -16 servings

Calories: 698kcal

Author: Danelle

Ingredients

For the cake

4 cups shredded carrots
1 1/2 cups vegetable oil
2 1/2 cups sugar
1 8 oz. can crushed pineapple
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 tablespoon baking soda
1 teaspoon salt
1 cup finely chopped walnuts

For the frosting

8 ounces cream cheese softened
1/2 cup butter softened
1 tablespoon lemon juice
1/2 teaspoon vanilla
4 cups powdered sugar
2-4 tablespoons cream as needed

Instructions

Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
Add the shredded carrots and oil to a blender and process until smooth. Pour into a large mixing bowl.
Stir the sugar, pineapple, eggs, and vanilla into the carrot mixture.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, baking soda and salt. Add to the carrot mixture and stir to combine. Fold in the walnuts.
Spread the batter in the prepared pan and bake for 50-60 minutes, or until a tester inserted in the center come out clean.
Cool for 10 minutes in the pan before turning onto a wire rack to cool completely.
Meanwhile, make the frosting by beating the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Beat in the lemon juice and vanilla. Gradually mix in 3 cups of the powdered sugar and mix until smooth. Add additional powdered sugar for a thicker frosting. If desired, add heavy cream a tablespoon at a time to reach desired consistency.
Spread or pipe the frosting over the cooled cake, or serve the frosting on the side.

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