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ingredients
Scale
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For the Cake
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup grated carrots (freshly grated for moisture)
1/2 cup crushed pineapple, drained
1/2 cup whole milk, room temperature
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
A pinch of cinnamon (optional)
Instructions
1️⃣ Prepare the Cake Batter
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
2️⃣ Combine the Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3️⃣ Add Wet Ingredients & Mix-ins
Add dry ingredients to the butter mixture, alternating with the milk.
Fold in carrots, crushed pineapple, vanilla, and nuts (if using).
4️⃣ Bake the Cake
Pour batter into the prepared Bundt pan.
Bake 70–80 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a rack.
5️⃣ Make the Glaze
Beat cream cheese until smooth.
Add powdered sugar, milk, and vanilla. Mix until pourable.
6️⃣ Glaze the Cake
Drizzle glaze over the cooled cake. Sprinkle with cinnamon if desired.
