Carrot Bundt Cake with Maple Syrup recipe. A moist Oven bake dessert spiced with cinnamon and nutmeg, with nuts, frosted with cream cheese.
Carrot Bundt Cake with Maple Syrup
A delicious carrot Bundt cake recipe made with maple syrup, and spiced with cinnamon and nutmeg. An Easy Delicious Cake Recipes that is moist and flavorful with the hint of maple syrup. Complemented with cream cheese frosting and topped with some broken walnuts or pecan nuts. Nuts also included in the cake mix. Best dessert for tea or eaten as a tradition for Easter.
FAQ’s
Should carrots be grated or shredded for carrot cake?
Carrots should be grated finely for a delicious tasty moist carrot cake recipe. Choose the sweetest, fresh carrots for your cake.
How do you keep carrot cake from sticking to a Bundt pan?
To keep the Bundt cake from sticking to a molded pan, you would need to grease or use spray and cook and make sure all the little nookies and crannies have been greased. You could also dust the mold with flour and then tap the overflow of flour out before inserting your mixture. This way it should release the cake from the Bundt mold.
Why is butter not used in carrot cake?
Carrot cakes normally use oils instead of butter as this will keep the cake moist and last for a couple of days.
What is the secret to nothing Bundt cake?
There is not much of secret in Bundt cakes. All baking should need the freshest and the best quality ingredients such as flours, eggs, sugar and of course your liquids. IF using sour creams.
Ingredients for Carrot Bundt Cake with Maple Syrup
- all-purpose flour
- brown sugar
- pure maple syrup
- baking powder, baking soda
- ground cinnamon, ground nutmeg
- salt
- olive oil
- large eggs
- vanilla extract
- grated carrots
- chopped walnuts or pecans (and more for sprinkling)
- cream cheese
How To make Carrot Bundt Cake with Maple Syrup
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Set aside.
Prepare the Dry Ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the Wet Ingredients In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
Combine Mixtures. Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
Add Carrots and Mix-ins. Fold in the grated carrots and nuts until evenly distributed.
Pour into Bundt Pan. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool. Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cooled, spread the Cream Cheese Frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.
Serve sliced and enjoy your delicious Carrot Cake Bundt Cake.
This cake will be wonderfully moist and flavorful with a hint of maple, complemented by the creamy frosting.
Enjoy your baking!
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Carrot Bundt Cake with Maple Syrup
Carrot Bundt Cake with Maple Syrup recipe. A moist Oven bake dessert spiced with cinnamon and nutmeg, with nuts, frosted with cream cheese.
- Prep Time: 20 min
- Cook Time: 50-60 min
- Total Time: 80 min
- Yield: 10–12 1x
- Category: Desserts, snack, treats
- Method: Oven Baking
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2–3 medium carrots)
- 1/2 cup chopped walnuts or pecans ( and more for sprinkling
- Cream cheese frosting.
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Prepare the Dry Ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients/ In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
4. Combine Mixtures. Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Add Carrots and Mix-ins. Fold in the grated carrots and nuts until evenly distributed.
6. Pour into Bundt Pan. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool. Allow the cake to cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
9. Once the cake is completely cooled, spread the Cream Cheese Frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.
10. Serve sliced and enjoy your delicious Carrot Cake Bundt Cake!
This cake will be wonderfully moist and flavorful with a hint of maple, complemented by the creamy frosting.
Enjoy your baking!
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