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Easter carrot bundt cake

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 14
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the batter:
  • 2 C carrot, shredded
  • 1 2/3 C (11.80 oz) (333 gr) granulated white sugar
  • 2/3 C (5.40 fl oz) (160 ml) vegetable oil, canola or sunflower
  • 1/4 C (2.12 oz) (60 gr) sour cream
  • 1/4 C (2.12 oz) (60 gr) yogurt, natural unsweetened
  • 4 eggs, big
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
  • 2 C (9.17 oz) (260 gr) all purpouse flour
  • 1 3/4 tsp (0.30 oz) (8.7 gr) baking powder
  • 1/2 tsp (0.08 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.08 oz) (2.5 gr) salt
  • 2 tsp cinnamon, ground
  • 1/2 tsp ginger, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp cloves, ground
For the frosting:
  • 1 C (7.90 oz) (225 gr) cream cheese, at room temperature
  • 1/3 C (1.44 oz) (41 gr) confectioners sugar, powdered
  • 3 tbsp (1.52 fl oz) (45 ml) natural lemon or lime juice
  • 1 tsp (0.16 fl oz) (5 ml) vanilla extract
  • Shredded coconut, toasted
  • Small candy or chocolate eggs, for decorating

Method
 

For the cake:
  1. Preheat the oven to 375º F (180° C). Grease and flour a bundt cake pan of approximately 25cm in diameter.
  2. In a medium bowl, sift the flour with the baking powder, baking soda, salt and add the cinnamon, ginger, nutmeg and cloves. Set aside until needed.
  3. Separately, in a large bowl add the shredded carrot with the sugar, vegetable oil, sour cream, yogurt, eggs, vanilla extract and beat with an electric mixer or hand whisk for 2-3 minutes until the mixture lightens and fluffs up a bit.
  4. Carefully add the flour mixture to the bowl of liquids in three separate additions, beating for 30 seconds after each addition, until smooth and homogeneous.
  5. Pour the mixture into the pan and bake at 375ºF (180° C) for approximately 50 minutes until a wooden toothpick comes out clean when inserted and the bundt cake is lightly browned on the surface.
  6. Once ready, let the bundt cake cool for 10 minutes inside the pan, then turn it out and place it on a rack to cool down completely.
For the glaze and to assemble:
  1. Place the cream cheese with the powdered sugar in a medium sized bowl and beat with an electric mixer or hand whisk for 2 minutes until smooth.
  2. Add the lemon juice, vanilla extract and beat for 1 more minute until soft.
  3. Spread the frosting on top of the doughnut in the way you prefer and then decorate it with toasted coconut and Easter eggs.

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