Carrot cake is one of my favorite cakes to bake — I make it every spring, when carrots are young and at their sweetest. Spring always pulls me toward something a little more dressed up in the kitchen, and I had been dreaming of a beautiful bundt with a crown of flowers piled on top. This carrot cake felt like the loveliest place to start. The batter is chai-spiced, with grated carrots, brown butter, and orange zest folded through. Soft, tangy, and not too sweet, the cream cheese glaze is scented with orange blossom — a touch of floral against the spice.
Baker’s Notes
The sourdough starter is optional here. It adds a little extra tenderness and depth to the cake, but the bundt comes together beautifully without it.
Grate the carrots finely so they soften into the batter as the cake bakes.
If you don’t have a bundt pan, the batter also works in a 9×13 pan, two 8-inch round pans, or as cupcakes — layers take 30 to 35 minutes, cupcakes 18 to 22 minutes. Let cool completely before glazing or frosting.
The glaze makes more than you’ll need. Start with 3 cups of powdered sugar and add more as you go, until it thickens to a soft consistency that holds over the ridges of the bundt.
Chai Spiced Carrot Bundt Cake with Orange Blossom Cream Cheese Glaze
Description
Serves 10–12
Ingredients
Carrot Cake
1 cup (200 g) light brown sugar, packed
3/4 cup (165 g) granulated sugar
⅔ cup (160 ml) avocado oil
12 tablespoons (170 g) unsalted butter, browned and slightly cooled
4 eggs, at room temperature
½ cup (120 g) sourdough starter (optional)
2 teaspoons vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon cinnamon
1 teaspoon cardamom
¼ teaspoon ginger
⅛ teaspoon cloves
⅛ teaspoon freshly grated nutmeg
2 teaspoons baking soda
¼ teaspoon salt
3 cups (300 g) finely grated carrots (about 1 lb carrots)
1 teaspoon orange zest
¼ cup unsweetened shredded coconut
½ cup finely chopped walnuts or pecans
1 tablespoon (8 g) all-purpose flour
Orange Blossom Cream Cheese Glaze
8 oz (227 g) cream cheese, room temperature
3–4 cups (360–480 g) powdered sugar, sifted
1 tablespoon (15 g) heavy cream, plus more as needed
1 teaspoon orange blossom water
Pinch salt
Instructions
Method
- Preheat the oven to 325°F (165°C). Generously butter a 10–12 cup bundt pan, dust lightly with flour, and tap out excess.
- Brown the butter in a saucepan over medium heat, stirring as it foams. Continue cooking until the milk solids turn golden and the butter smells nutty. Transfer to a bowl, scraping in all the browned bits. Let cool slightly.
- In a bowl, combine the grated carrots, coconut, and chopped nuts. Add the tablespoon of flour and toss to coat.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, avocado oil, browned butter, eggs, orange zest, and vanilla. Mix on medium-low speed for about 2 minutes, until smooth and glossy.
- Add the sourdough starter (if using) and mix just until incorporated.
- In a separate bowl, sift together the flour, cinnamon, cardamom, ginger, cloves, nutmeg, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix on low speed just until combined. Do not overmix.
- Fold in the carrot mixture with a spatula.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake on the center rack for 55–70 minutes, until the center springs back and a tester inserted comes out clean.
- Cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely before glazing.
Glaze
- Whisk the cream cheese until completely smooth. Add the powdered sugar, orange blossom water, and salt and mix until thick and smooth. Add the heavy cream and mix until the glaze loosens slightly but still holds its shape and drips slowly over the ridges of the cake.
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