Carrot Pumpkin Bundt Cake
Servings 6
Ingredients
Carrot Pumpkin Bundt Cake:
- 1 3/4 cups flour
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 - 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup canned pure pumpkin
- 1 cup lightly packed brown sugar
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups finely grated carrots
- 1/2 cups shredded sweetened coconut
- 1/2 cups walnuts optional
- 1/2 - 3/4 cup raisins optional
Cream Cheese Drizzle:
- 1 package of cream cheese room temperature
- 2 tbsp butter
- 1 cup icing sugar
- 1 - 2 tbsp cream or milk
Instructions
Carrot Pumpkin Bundt Cake:
- Preheat your oven to 350 degrees.
- Prepare a Bundt pan, by greasing and dusting it with flour. This cake is very moist so you need to do this step!
- In a bowl combine the flour, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
- In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
- Add the dry ingredients slowly to the wet mixture, and gently combine.
- Stir in the carrots, coconut, nuts, and raisins.
- Pour the cake batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean.
- When done baking, cool the cake in the pan for 15 minutes before turning it out onto a cooling rack.
- When the cake has cooled completely, you can ice it!
Cream Cheese Drizzle:
- Beat together the cream cheese and butter until it is smooth.
- Slowly add the icing sugar and cream, and mix until smooth.
- Pipe the icing onto the cake - I like to use a ziplock bag and cut a corner, then drizzle it all over the cake. Be free with it and have fun!