Carrot Cake Nothing Bundt Cake

Let The Copycat Nothing Bundt Cake Rest And Cool

The waiting is always the hardest part, and we have quite a bit of waiting left to do once the cake is finished baking. If we were to ice it right away, the frosting would melt and create a messy, sticky situation!

First, you want to let the cake cool in the pan for a full ten minutes. This gives the cake a few extra minutes to finish cooking, but it also firms up the batter. If you take it out too early or too late, the texture of the cake will be off.

Then, gently run a butter knife around the edges of the pan to be sure it wont stick. The cake should come out clean if you followed the steps above, but its always better to be safe than sorry.

Place a wire cooling rack on top of the bundt pan and invert the pan so its upside down. Carefully pull the pan up, leaving the cake to cool uncovered on the rack. It should take anywhere from one to two hours to cool. If you dont have time to wait, place the cake in the refrigerator after 30 minutes and let it cool there.

Cheesecake Swirl Carrot Bundt Cake

Im working with McCormick this year, a brand Ive been longing to work with for years, to bring you fresh and flavorful recipes. I grew up spicing and flavoring food with McCormick, so Im thrilled to be on their blogging team!

Look what weve got today! Carrot cake + cheesecake in one.

But first, how was your weekend? Do anything fun? Its been my first weekend home with zero plans in months, so guess what I did? Spring cleaning! I promise Im not as boring as that sentence. But when you havent been home for, like, 6 months straight and are moving in 2 months cleaning out closets and cabinets and junk drawers horror drawers feels like a dream come true. Pair that with a morning of baking carrot cake, 2 long runs, a lunch date, the couch, a bottle of wine, and some marathon Friends watching thats my idea of the perfect weekend these days. Man, I really AM 30.

But lets discuss that carrot cake business.

Every bite tastes as dreamy as spring cleaning feels.

The reason I fancied up my carrot cake recipe? Test-baking for Easter! Do you do that too? I really want something to impress at Easter brunch. Though carrot cake and pineapple upside-down cake usually make appearances on my Easter table, I wanted an updated spin on our tradition. And maybe you do as well? Maybe youre hosting Easter this year and want that show-stopper dessert? Look no further because this cheesecake swirl carrot Bundt cake is it.

My plan: taste and freeze the extras.

Tips For Making Amazing Cakes Using Cake Mix

You dont need to do all of these. Just making one change will elevate your cake!

• Add 1 c. of sour cream to the batter.
• Add 1 small box of pudding mix to the batter.
• Use milk instead of water.
• Use butter instead of oil.
• Add a teaspoon of your favorite extract.

Its really that easy.

For our mini bundt cakes today we are going to just stir in 1 cup of sour cream and add a packet of pudding mix.

I use a box of vanilla pudding in the carrot cake recipe that I linked above, as well as a box of banana or vanilla pudding mix in my bakery style banana bread. Experiment with different flavors of pudding mixes to see what you like!

These chocolate carrots are so fun for spring desserts and Easter egg fillers!

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Carrot Bundt Cake With Cream Cheese Frosting

You cant go wrong with this classic springtime dessert! Topped with a fluffy cream cheese frosting, this delicious cake recipe from Twin Cities food blogger greens & chocolate is perfect for Easter brunch or Sunday supper.

It took me three tries to get this carrot cake recipe right. The first try the texture just wasnt right. On the second try the cake wouldnt budge from the Bundt pan, despite a thick layer of cooking spray. I also added crushed pineapple to the second recipe, as Ive seen a lot of carrot cake recipes with pineapple in it. Turns out, Im personally not a fan of it. I like the spices and texture of the cake to shine through, not chunks of pineapple.

Like they say, third times a charm! The texture of this carrot cake is spot on, there are no distracting pineapple chunks, and it slid right out of the pan. Winning!

While this carrot cake is perfection, my favorite part about carrot cake is always the cream cheese frosting. I mean, what is carrot cake without cream cheese frosting? Nothing worth eating, in my opinion. I lightened the flavor of my cream cheese up with a little lemon zest to remind me even more of spring.

Since some people like pecans in their carrot cake , I sprinkled a handful on top of the cream cheese frosting. These are totally optional but I really enjoyed the little crunch on top!

Carrot Bundt Cake with Cream Cheese Frosting

Makes 1 Bundt cakePreparation time: 1 hour 15 minutes

Ingredients

How To Make Carrot Bundt Cake

This carrot cake is based on our popular Carrot Layer Cake recipe, with the addition of fresh ginger. It has a wonderful balance of spices which perfectly complement the sweetness of the pineapple, coconut, and carrots.

You can find the full, printable recipe further down in this post, but here is a quick rundown of our steps!

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Peanut Butter Chocolate Chip

What pairing is more iconic than peanut butter and chocolate? The two flavors have been working together to delight snackers for years.

Nothing Bundt Cakes peanut butter chocolate chip cake mixes semi-sweet morsels into their delicious peanut butter cake batter. The bakers top the treat with thick layers of their classic white icing.

The peanut butter chocolate chip cake is a featured flavor. Nothing Bundt Cake releases it at different intervals, so keep an eye on the companys website.

Nothing Bundt Cake: Tips And Tricks

To frost your Bundt cakes just like Nothing Bundt Cakes does, fill a piping bag with the frosting and a round piping tip. Take the piping bag and start at the outside edge of the cake. Squeeze the piping bag while moving upward in a straight line to the center of the Bundt cake. This creates a simple and elegant design.

This frosting comes out off-white, so you may add food coloring to reach your desired shade. Gel-based food colorings work best with the texture of cream cheese frosting.

Cream cheese frosting can safely be stored at room temperature for up to two hours. When not being served, cream cheese frosting should be stored in the fridge to keep it fresh and avoid any foodborne illnesses. Cream cheese frosting can stay in the fridge for up to three days and in the freezer for up to one month.

Storing cream cheese frosting in the fridge can also help thicken it. You may also add up to half a cup ofcornstarch to thicken your frosting. If you dont want your cream cheese frosting cold, you can let it sit out until it reaches room temperature before serving it.

If you prefer a less sweet taste to your frosting, you can add a dash oflemon juice. The acidity from the lemon juice will help balance out the rich, sweet taste of the frosting. It will only add a subtle lemon flavor to the frosting.

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Easy Chocolate Bundt Cake Glaze

Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didnt have any confectioners sugar to make a glaze for a Bundt cake.

Provided by TUNISIANSWIFE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g

The Difference Between 8

There are two main types of bundt cakes: 8-inch standard bundt and 10-inch bundt cakes. The cakes light and fluffy texture is ideal for a special occasion or dessert. The main distinction between the two cakes is that the 10-inch bundt has a diameter of 1.5 inches wider than the 8-inch bundt. Because the cake is larger, it can hold more ingredients, which is why bundtinis are frequently made with it. A bundtini is a small cake that measures 3 inches in diameter and is served as a bite-size dessert. It is ideal for people who dont want to eat a whole cake but rather prefer a portion of one. You can also get your hands on white chocolate raspberry bundts. These cakes are made by layering layers of white chocolate and raspberry cake and filling them with frosting and raspberries. This sweet treat is a delicious way to satisfy your cravings.

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The Most Amazing Carrot Cake Bundt

This Carrot Cake Bundt is lightly spiced incredibly moist and topped with a velvety smooth orange flavoured cream cheese frosting.

Carrot Cake Bundt would be extra special and traditional to have at Easter. You might also like my E is for Easter Letter Cakeor Easter Chocolate Poke Cake with a Hidden Surprise.

I must have been very young when I first tried a carrot cake. I remember baking one with my mother and being semi repulsed at the idea of putting carrots into a cake.

“Where does this idea come from?” I said, “Who first put carrots in a cake?”

My mum explained to me that she didn’t really know but if I thought carefully about it, who decided mixing eggs, flour and sugar together was a good idea?!

Well, we got cake out of that idea, didn’t we.

It’s true.

So once you get over the idea that baking root vegetables into a cake is icky you realise carrots in cake is a match made in heaven.

How Many Calories Does A Nothing Bundt Cake Have

A nothing bundt cake has approximately 360 calories. The bundt cake is a cake that is made with flour, sugar, eggs, butter, and baking powder. The cake is then iced with a vanilla frosting.

Nothing Bundt Cakes GF Chocolate Chip Cookie Bundtlet are a delicious, healthy, and nutritious dessert that will satisfy your sweet tooth. They lack 118 grams of net carbs, 116 grams of total carbs, 44 grams of fat, and 10 grams of protein. Furthermore, these sweet treats have 410 calories and 162 grams of fat.

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Can Carrot Bundt Cake Be Frozen

Yes! Carrot Bundt Cake can be easily frozen. In fact, we freeze our cakes all the time! It’s so nice to be able to bake in advance, and if you have leftover cake, you can easily freeze the cake or cake slices as well.

After baking the bundt cake and allowing it to cool in the pan for 10-15 minutes, flip it out onto a foil-wrapped cake board and allow to cool a bit longer.

Then, wrap the slightly warm cake in plastic wrap and follow with a tightly wrapped layer of foil. Into the freezer it goes! We find that wrapping and freezing cakes while they are still slightly warm can make them even more moist.

For cake slices, you can wrap and freeze these in the same way.

When it is time to thaw the carrot bundt cake, remove it from the freeze and keep it wrapped tightly on the kitchen counter until a condensation forms on the foil. At this point, you can remove the foil and continue to thaw.

The cake will taste as fresh as the day that it was made.

The Best Way To Shred Carrots

The star of the show is the earthy sweet flavor provided by the carrots! I always use fresh carrots, then peel away the woody outside and grate them by hand. I like to do this with my GoodCook Cheese Grater as it makes the carrot come out nice and fine. You can always do this in a food processor with a grater attachment too.

Most importantly, use fresh carrots here! Do not be tempted to buy pre-grated carrots as they never have the same amount of flavor.

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How Do You Make A Carrot Cake Moist

It’s all down to the ingredients and not difficult to achieve a really moist cake because this set of ingredients is working for you. It would be really hard to screw this up and the only way you’ll end up with a hard crumb is if you overbake the cake. Here are the star ingredients you’ll need to make a perfectly moist and tender carrot cake bundt.

• Brown Sugar: Use light brown sugar for a real depth of flavour. Brown sugar has molasses which provides a richness and extra deep flavour. The molasses also retains water so the end result will be moister.
• Eggs: Eggs create structure and stability to cakes. They help emulsify the ingredients – thus a moister bake.
• Sunflower Oil: A cake needs fat, the fat usually comes from butter which gives an airy texture and adds flavour. For carrot cake, the fat can be replaced with oil to ensure a really moist crumb. Sunflower oil is my preference as it has a very subtle flavour, you can use any flavourless oil and lots of recipes call for vegetable or canola oil either of which will work fine.
• Carrots: I buy whole organic carrots because the flavour is better. You’ll need 3 or 4 large carrots to flavour this carrot cake bundt.

How To Frost Mini Bundt Cakes

I watched a news clip from a local morning show recently, and one of the managers from Nothing Bundt Cakes was on the show sharing how they frost their cakes! It isnt rocket science, but I still found it helpful.

• The first thing you need is a good frosting. Dont worry, Ive got you covered . Cream cheese frosting is creamy and perfect for frosting bundt cakes. I find it easier to work with than buttercream frosting.
• Youll also need a #12 frosting tip and a disposable icing bag. Trim the bottom of the icing bag just enough to be able to slide the tip inside. Alternately, if you have a frosting coupler you can use one. I like using a coupler because I think it creates a better seal without any frosting leakage from the bottom.
• Begin icing from the BOTTOM and work your way up, ending in the center of the bundt hole. Frost on each side of the ridge. You can see in the photo above that I am icing the right side of the ridge. After that I iced the left side. Any excess frosting falls into the bundt hole. Then I swirled a small circle to close up each hole. For a step by step guide, see my video above!

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Why You’ll Love This Carrot Bundt Cake

• Rich, flavourful taste. Cinnamon and vanilla are superstars together, but when you add shredded carrots, brown sugar, raisins, and walnuts, the flavour of this carrot bundt cake is out of this world. Vegetables have never tasted so good.
• You cant go wrong with the classics. Although the bundt pan is German, the French, English, and Swiss all claim the original carrot cake recipe as their ownits that good.
• Its literally good for your eyes! While eating this cake every day might add more sugar to your diet than you want, this carrot cake is loaded with two cups of fresh carrots with a chock full of vitamin A, which aids in eye health!
• Moist, cakey texture. Freshly grated carrots bring more than vitamin A to the table. They add moisture, volume, and natural sugars to this carrot bundt cake. Healthy fats from the olive oil also lock in moisture, resulting in a perfect cakey texture.

If you loved this carrot bundt cake with cream cheese glaze, then you will love Carrot Cake with Cheesecake Topping, Spiced Carrot Muffins, and Carrot Cake Biscotti.

How To Make Cream Cheese Frosting

Step One: Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.

Step Two: Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.

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