Loaded Carrot Bundt Cake

Products Used


  • 3 cups all-purpose flour*
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 2/3 cups vegetable oil
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup Imperial Sugar Dark Brown Sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 pound fresh carrots, peeled and finely grated
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup chopped pecans or walnuts
  • 1/2 cup raisins

    Cream Cheese Icing

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
    2. In medium bowl, mix flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves. Set aside.
    3. In large bowl whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat in flour mixture until well combined.
    4. Fold in carrots, pineapple, nuts, and raisins. Pour cake batter into prepared bundt pan.
    5. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
    6. While cake cools, prepare icing. Using a stand mixer or hand mixer, beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until light and fluffy.
    7. Place in a piping bag (or a zip-lock bag with the corner cut off) and pipe on to top of cooled cake. Dust with cinnamon and serve immediately. Store leftovers in the refrigerator. 
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.


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