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Carrot bundt cake with dairy-free frosting

I love baking a bundt cake for guests or as a gift to someone because it looks so beautiful. Also, bundt cakes are really easy to make and can easily be made festive or celebratory, so ideal for most occasions -  such as Easter, Mother’s or Valentine’s day; birthdays, garden and tea parties etc. This low-sugar carrot bundt cake with dairy-free frosting is a healthier version. The cake itself is dairy-free, the frosting is made with vegan crème cheese (but you can use low-fat normal spread too). You can add chopped walnuts or raisins (about½ cup) to the batter too, if liked.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup muscovado sugar
  • 2 cups flour
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp mixed spice
  • 2.5 cups finely grated carrots about 300g
  • For the Cream Cheese Frosting:
  • 200 g low-fat or vegan cream cheese softened
  • Juice of ½ lemon
  • Approx. 1 cup icing sugar
  • 1 tsp vanilla extract
  • Chopped walnuts to garnish optional

Method
 

  1. Set the oven temperature to 180°C.
  2. Grate the carrots (you’ll need about 3 large ones). Set aside.
  3. In a bowl, beat the eggs with the sugar then, add the oil and vanilla.
  4. In another bowl, sift together the flour, bicarb, baking powder, salt, cinnamon and mixed spice.
  5. Gradually add the mixed flour to the egg mixture, stirring gently. When it’s combined, fold in the grated carrots.
  6. Transfer the batter into a silicon bundt cake mould (or pan, which needs to be greased first).
  7. Put the cake in the middle of the oven and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean.
  8. Let the cake cool in the tin/mould for 10 minutes, then transfer it onto a wire rack. Let it cool completely before frosting.
  9. Make the frosting by mixing the cream cheese with the lemon juice and vanilla. Then add enough icing sugar according to your liking. If you like it very sweet, then add more than 1 cup. Mix well, until you get a nice, spreadable cream.
  10. Using a palate knife, frost the cake. Scatter some chopped nuts on top. Put the cake in the fridge for 30 minutes before serving.
  11. Keep any leftover cake in the fridge.