Carrot Chai Bundt Cake
Our Magnolia pan gives a bold floral design perfect for spring. This carrot cake is filled with a surprise swirl of cream cheese with a homemade chai spice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nordicware.com.
Cooking tools:
- Stand mixer
- Food processor
- Bundt pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Wooden pick
- Cooling rack
- Fine-mesh sieve
- Baking spray
- Kitchen towel
Ingredients
- Carrot Chai Bundt Cake:
- 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:
- 1 cup (200 grams) granulated sugar
- ¾ teaspoon (1.5 grams) ground cardamom
- ½ teaspoon (1 gram) ground ginger
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