Description
This Carrot Cake Ricotta Bundt Cake is incredibly moist, soft, and full of warm spices. Made with ricotta cheese, grated carrots, and topped with a sweet glaze and chopped nuts, it’s the perfect weekend cake or dessert.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup ricotta cheese
3/4 cup vegetable oil
3 large eggs
2 cups finely grated carrots
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract (for glaze)
1/2 cup chopped walnuts or pecans (for topping)
Instructions
1. Preheat oven to 350°F and grease a bundt pan well.
2. In a large bowl, whisk ricotta cheese, sugar, oil, eggs, and vanilla until smooth.
3. Add flour, cinnamon, nutmeg, baking powder, baking soda, and salt and mix until combined.
4. Fold in grated carrots and chopped nuts.
5. Pour batter into prepared bundt pan.
6. Bake for 45–50 minutes or until a toothpick comes out clean.
7. Let cake cool in pan for 15 minutes, then transfer to cooling rack.
8. Mix powdered sugar, milk, and vanilla to make glaze.
9. Drizzle glaze over cooled cake and sprinkle chopped nuts on top.
Notes
Use finely grated carrots for best texture.
Grease bundt pan very well to prevent sticking.
Do not overmix batter.
Cake tastes even better the next day.
Store covered at room temperature or in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg