Ingredients
Bundt Cake
- 1-2 tbsp unsalted butter, melted
- 1-2 tbsp plain (all purpose) flour
- 180 ml (¾ cup) vegetable oil
- 160 ml (½ cup + 3 tbsp) buttermilk
- 100 g (½ cup) caster sugar
- 150 g (¾ cup) brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 375 g (2 ¼ cups + 1 tbsp) plain (all purpose) flour
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 3 tsp cinnamon
- 0.75 tsp nutmeg
- 0.5 tsp ground cloves
- 1 tsp cardamom powder (½ tsp if fresh)
- 410 g (about 5 ½ cups) grated carrots
- 130 g (1 ¼ cups) walnuts, broken into chunks
Cream Cheese Glaze & Decoration
- 80 g (¼ cup + 2 tbsp) cream cheese
- 300 g (2 cups + ¼ cup) icing (powdered) sugar, sifted
- 1-3 tbsp milk (adjust for desired consistency)
- 1 tsp vanilla extract
- 30 g (¼ cup) walnuts, for decoration
Instructions
- Prepare the Bundt Tin: Brush the bundt tin thoroughly with melted butter, making sure to coat all the nooks, crannies, and sides well. Sprinkle a tablespoon or two of plain flour onto the buttered surface, rotate the tin, and tap to evenly coat it with flour. Invert the tin and tap to remove any excess flour, then set aside while preheating the oven to 170°C (340°F).
- Mix Wet Ingredients: In a large jug or bowl, combine the vegetable oil, buttermilk, caster sugar, brown sugar, vanilla extract, and eggs. Whisk these ingredients together until fully blended and set aside.
- Prepare Dry Ingredients: In a separate large bowl, sift together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ground cloves, and cardamom powder. Whisk quickly to combine the spices evenly throughout the flour mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until just mostly combined, being careful not to overmix to keep the cake tender.
- Add Carrots and Walnuts: Fold the grated carrots and broken walnuts gently into the batter using a spatula, ensuring an even distribution without deflating the batter.
- Fill and Bake the Cake: Spoon the batter into the prepared bundt tin, leveling the top with the back of a spoon or spatula. Bake in the preheated oven for 55 to 60 minutes, or until the cake springs back when lightly pressed and a wooden skewer inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes, then carefully invert onto a cooling rack to cool completely.
- Prepare the Cream Cheese Glaze: Place the cream cheese in a mixing bowl and stir gently to loosen and smooth it. Add the sifted icing sugar, 1 tablespoon of milk, and vanilla extract. Whisk together until smooth and creamy, adding extra milk as needed to reach a pourable glaze consistency.
- Glaze and Decorate: Once the cake is completely cooled, spoon or pipe the cream cheese glaze over the top, allowing it to drip naturally into the cake’s crevices. Sprinkle the top with the reserved walnut pieces for an attractive finish. Serve and enjoy!
Notes
- Ensure the bundt tin is well-greased and floured to prevent sticking.
- Do not overmix the batter to avoid a dense cake texture.
- Adjust the milk quantity in the glaze to achieve your preferred thickness for pouring or piping.
- The combination of spices can be adjusted to taste—for a milder flavor, reduce the cloves and nutmeg slightly.
- The cake is best served at room temperature after glazing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
