Carrot Chai Bundt Cake

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Just in time for spring, Nordic Ware’s Magnolia pan gives a bold floral design to this aromatic carrot cake. A surprise swirl of cream cheese filling serves as a nod to the original’s classic frosting while homemade chai spice adds a subtle zing to the tender cake. A final dusting of Chai Sugar accentuates every leaf and petal, giving this spring cake a well-spiced finish.

 

The Magnolia pan is the newest member of the Nordic Ware family! Purchase one today if you don’t yet have one!

Carrot Chai Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • 3 cups (297 grams) grated peeled carrot
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (200 grams) granulated sugar, divided
  • 1 cup (214 grams) canola oil
  • 4 large eggs (200 grams), room temperature and divided
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • 2 teaspoons (10 grams) baking soda
  • 1½ teaspoons (3 grams) ground cardamom
  • 1¼ teaspoons (3 grams) kosher salt, divided
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper
  • ½ cup (57 grams) chopped pecans
  • 8 ounces (227 grams) cream cheese, softened*
  • Chai Sugar (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat carrot, brown sugar, ¾ cup (150 grams) granulated sugar, oil, 3 eggs (150 grams), and vanilla at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together 2 cups (250 grams) flour, baking soda, cardamom, 1 teaspoon (3 grams) salt, cinnamon, ginger, cloves, and pepper. With mixer on low speed, gradually add flour mixture to carrot mixture, beating just until combined, stopping to scrape sides of bowl as needed. Fold in pecans. Spray a 10-cup Nordic Ware Magnolia Bundt Pan with baking spray with flour. Spoon 3 cups batter (about 765 grams) into prepared pan; gently tap pan on counter several times to release air bubbles.
  4. In a clean bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining ¼ cup (50 grams) granulated sugar, remaining 1 tablespoon (8 grams) flour, and remaining ¼ teaspoon salt at medium speed until smooth, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add remaining 1 egg (50 grams); beat at medium speed until well combined. Spoon a ring of cream cheese mixture over batter in pan, staying about ½ inch away from edges. (The cream cheese mixture will have the consistency of cheesecake filling, so you will be able to almost drizzle, rather than dollop, the mixture.) Spoon remaining batter over top, covering cream cheese filling. Do not tap the pan. The pan will be quite full, but the batter will not overflow during baking.
  5. Bake until a wooden pick inserted near center comes out clean, 50 minutes to 1 hour. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely. Using a small, fine-mesh sieve, dust Chai Sugar over cooled cake, using as much as desired.
Notes
*Do not allow cream cheese to get too warm. If overly softened, the filling may sink during baking.

You will have some Chai Sugar left over. Reserve in an airtight container for up to 3 months. We love it in our coffee or tea, or sprinkled over pound cakes and muffins.

Chai Sugar
 
Makes 1 cup
Ingredients
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (1.5 grams) ground cardamom
  • ½ teaspoon (1 gram) ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper
Instructions
  1. In the work bowl of a food processor, place all ingredients; process until finely ground, about 5 minutes.

 

Bundtology

Our Bundtologists share their expert tips to help you master our March Bundt! Click the image to enlarge! Note that each of these tips is specific to this recipe and the Magnolia Bundt Pan. Results may vary for other recipes and other pans. 

March Bundtology - Final 5


 

 

4 COMMENTS

  1. Can’t wait to try this. Any chance of providing temp and timing for smaller bundt pans? For example, a 6 cup?

    Thanks.

    • Hi Rachel, thank you for reaching out! It would be the same temp for the 6 cup (325°F (170°C)) and we would recommend baking until a wooden pick inserted near center comes out clean, about 30 min-50 min. We suggest keeping a good eye on the cake and continue to check it. Happy Baking!

  2. This looks so delicious- can you omit the cream cheese and still have a nice cake? What size bundt pan would you use then?

    • Hi Laurie,

      Thank you for reaching out! For this recipe, we would suggest not omitting the cream cheese as that is what gives this cake flavor and keeps it moist! Trust us, it is delicious.

      Happy Baking!

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