Carrot Bundt Cake

Ingredients

• baking spray with flour
• 2 cups cake flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 , 20-ounce
• 2 cups carrots
• 0.5 cups unsalted butter
• 0.33 cups vegetable oil
• 1.25 cups brown sugar
• 3 large eggs
• 0.25 cups sour cream
• 1.5 teaspoons vanilla extract
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.75 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves
• 1 cup grated carrot

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour.

2. 2

   Sift together cake flour, baking powder, and baking soda in a large bowl. Set aside.

3. 3

   Place a fine mesh strainer over another large bowl. Pour crushed pineapple into the strainer, and use the back of a spatula or wooden spoon to press out as much moisture as possible. This should yield about 1 cup drained pineapple. Reserve pineapple juice for another use.

4. 4

   Place chopped carrots, melted butter, and oil into the cup of a high-speed blender. Blend on high speed until mixture is smooth and no large clumps of carrot remain, 1 to 2 minutes, stopping to scrape down sides as needed. Add in half of drained pineapple, brown sugar, eggs, sour cream, vanilla, cinnamon, ginger, salt, nutmeg, and cloves. Blend on high speed until mixture is smooth and combined, stopping to scrape down sides as needed, about 1 minute.

5. 5

   Pour carrot mixture into the bowl with flour mixture. Whisk until no large clumps of flour remain. Stir in remaining drained pineapple and grated carrot until incorporated.

6. 6

   Pour batter into the prepared Bundt pan and tap pan on the counter a few times to release any large air bubbles.

7. 7

   Bake in the preheated oven until a toothpick inserted into the cake comes out with a few moist crumbs, 45 to 55 minutes. Allow cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely, about 45 minutes more.

8. 8

   For glaze, combine cream cheese, powdered sugar, milk, vanilla, and salt in a bowl and beat with an electric mixer until smooth. If glaze is too thick, add more milk, 1 tablespoon at a time, until glaze is pourable. Pour glaze over cooled cake.