Carrot Bundt Cake with Cream Cheese Frosting

Step 1

Preheat oven to 325ºF. Grease a 12-cup bundt pan with nonstick spray.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Step 3

the applesauce, yogurt, and 2 7/8 ounces (1 cup) grated carrots in a blender until smooth.

Step 4

In a separate, large mixing bowl, whisk together the brown sugar and oil until the sugar is evenly moistened. Beat in the eggs until well-combined; the mixture should be paler in color, thick, and smooth. Add the blender mixture and the vanilla extract and whisk in until fluid and smooth.

Step 5

Fold in the flour mixture until just a few streaks of flour remain. Then, gently fold in the remaining 8 5/8 ounces (3 cups) grated carrots, just until all ingredients are evenly incorporated.

Step 6

Pour batter into bundt pan and smooth out the top surface with a spatula. Tap firmly on the counter a few times to eliminate any air bubbles.

Step 7

Bake cake in preheated oven for 60-70 minutes, until a wooden skewer or cake tester inserted all the way through to the center of the cake comes out clean, or with just a few moist crumbs. Cool in pan for at least 15 minutes before flipping the cake over onto a wire rack. Allow to cool completely before frosting.

Step 8

Microwave the cream cheese in a microwave-safe mixing bowl for about 20 seconds, just until beginning to soften. Whisk until loosened and smooth. Add the confectioner's sugar, salt, vanilla extract, and cinnamon (if using) and whisk until smooth. Add the milk or cream, starting with 3 tablespoons and gradually adding more as needed until the glaze is still thick, but slowly drips down from the whisk when lifted.

Step 9

Pour frosting over the top of the bundt cake and allow to drizzle over the sides.