Emulsifier Free Carrot Bundt Cake
Total time1 hr 50 min
Prep time25 min
Cook time55 min
4.6(13)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground ceylon cinnamon
- 1 tsp ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil (such as sunflower or canola oil)
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
For the glaze
- 1 cup fresh ricotta cheese
- 2 tbsp honey
- 2–3 tbsp whole milk
For the pan
- 1 tbsp unsalted butter, softened, for the pan
- 2 tbsp all-purpose flour, for the pan
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease the inside of a 12-cup Bundt pan thoroughly with the softened butter, making sure to coat every ridge and the center tube. Dust with the 2 tablespoons of flour, tapping out any excess.
- 2
In a large bowl, whisk together the 2 1/2 cups all-purpose flour, baking powder, baking soda, salt, Ceylon cinnamon, and ground ginger until evenly combined.
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