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carrot cinnamon bundt cake

Carrot Cinnamon Bundt Cake

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Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • ½ cup pure maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots about 2-3 medium carrots
  • ½ cup chopped walnuts or pecans plus a little extra for sprinkling

For the Frosting

  • 1 package 8 oz Betty Crocker Cream Cheese Frosting (Yep, we’re keeping it easy!)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.
  • Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the grated carrots and nuts until evenly distributed.
  • 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.
  • 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 Betty Crocker Cream Cheese Frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.
  • Slice and enjoy your delicious Carrot Cake Bundt Cake!