The Recipe Critic · by Alyssa Rivers★ 5.0 (5)
Carrot Bundt Cake
NUTRITION · PER SERVING95M COOK
CAL 34%·PRO 17%
CARBS 84G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER64G TOTAL SUGAR
FAT 37G49% OF CAL
10G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrot bundt cake is moist and spiced with cinnamon, nutmeg, and ginger, topped with cream cheese frosting and walnuts. Festive and flavorful, it's a showstopping dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 ½ cups shredded carrots
- 1 cup walnuts (chopped)
- 8 ounces cream cheese (softened)
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
At a glance
PER SERVING · TIME 95M
CAL 34%·PRO 17%
CARBS 84G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER64G TOTAL SUGAR
FAT 37G49% OF CAL
10G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 50m
- Sodium
- 516mg
- Total sugar
- 64g
- Added sugar
- ≥62g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.