This carrot bundt cake tastes like autumn
Warmly spiced and draped in a thick cream cheese glaze, this cake goes perfectly with warm jumpers and brisk weather, writes Janine Kennedy.

This is my favourite carrot cake. I like baking it in a bundt pan, but you can make it as a traybake or even a layer cake - if you are making a layer cake, make the cream cheese glaze into a spreadable frosting by adding more icing sugar.

This time of year, I love eating gently spiced carrot cake - and this recipe is so delicious and simple to make.

Carrot bundt cake

Serves 10-12

Ingredients:

375g light brown sugar

1 tsp vanilla

4 large eggs

250ml vegetable oil or 250g softened butter

250g plain flour

1 tsp cinnamon

1/2 tsp each: nutmeg, cloves

1 1/2 tsp each: baking powder and soda

1 tsp salt

4 heaped cups of grated carrot

For the glaze:

500g icing sugar

1 tsp vanilla

200g cream cheese

Juice of one orange

Directions:

  • 1 Preheat your oven to 180C. Spray a bundt cake pan with baking spray and then dust lightly with flour to avoid sticking.
  • 2 In a bowl, combine the eggs, brown sugar and vanilla. Whisk to combine, then, while whisking constantly, add the oil or butter little by little to incorporate. Continue whisking until the mixture is ribbony.
  • 3 Sift all of the dry ingredients into the egg and sugar mixture and whisk to combine. Add the carrot and gently fold to incorporate.
  • 4 Add the batter to the prepared bundt pan and bake for 40 to 45 minutes; until a skewer inserted into the centre comes out clean (no uncooked batter on it).
  • 5 Let the cake cool in the bundt pan for 15 to 20 minutes, then gently turn the cake out on to a cooling rack placed over a tray (the glaze will drip and the tray will catch the excess).
  • 6 While the cake cools, make the glaze: combine all ingredients into a bowl and whisk until smooth.
  • 7 When the cake has cooled completely, generously pour the thick glaze over the top and let it drip down the sides. Leave the cake on the tray while the glaze sets (garnish with toasted coconut or chopped toasted nuts, if you like).
  • 8 The cake will keep for five days in an airtight container.