For this month's Bundt Bakers, Lauren chose cinnamon as the theme. I love cinnamon. LOVE IT. But I just couldn't think of anything to make. Nothing seemed good enough or interesting enough. I've been busy with a project over the last few weeks and it's sapping my creative energy. I barely have enough time to do regular activities of daily living much less scroll through FoodGawker to drool and be inspired. No bueno.
So I'm admitting it. Baking a carrot cake is a cop out. But you know what, I had a million pounds (give or take 999,998 lbs) of carrots that needed to be used so it was the best decision practically. And let's face it, there can never be too much carrot cake. Plus there's that awesome glaze. I already know I'm going to use it as the filling for my celebration cake in April. I have no idea what the other flavours will be though.
My fellow Bundt Bakers gave this theme there all though so definitely visit all the cinnamon bundts. There's a lot to drool over.
Carrot Bundt Cake with Cinnamon Glaze
1 cup brown sugar
1 cup granulated sugar
1 cup oil
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrot
56g cream cheese, softened
14g butter, softened
90g powdered sugar
1-2 teaspoons cinnamon
milk as needed
Preheat oven to 350F. Grease and flour a 10-12 cup Bundt pan.
Whisk together the sugars, oil and eggs. In a separate container, whisk together the dry ingredients then stir them into the wet ingredients. Fold in the grated carrots.
Pour into Bundt pan.
Bake for 45 to 50 minutes or until a skewer inserted into the cake comes out clean.
Cool completely before glazing.
For the glaze, cream together the cream cheese and butter then add the powdered sugar and cinnamon. I put a range for the cinnamon as you may want to taste and adjust it. Add milk by the teaspoon until you reach your preferred consistency.
This isn't my favourite carrot cake. It's delicious and I may have eaten half of it yesterday. But I love Emeril Lagasse's recipe more than this one. It has more fat and more carrots and is more moist. Since you can't have too much carrot cake, I may make Emeril's next Monday. I'll have to see if it can hold up well in a Bundt pan.
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- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
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- Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
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- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker