Step 1

Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional (see note 3 if using a convection oven with a fan). Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.

Step 2

Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple, blend it, and set it aside.

Step 3

In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.

Step 4

In a large mixing bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.

Step 5

Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.

Step 6

Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.

Step 7

Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Step 8

Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 4 if your bundt cake doesn't come out).

Step 9

In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.

Step 10

Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!