A delicious vanilla bundt cake recipe with a twist. Chocolate sprinkles add a nice color contrast and tiny bursts of chocolate flavor!
Grease and flour a 10-cup bundt pan.
Combine the flour, cornstarch, and baking powder in a bowl.
Beat the butter, sugar and a couple tablespoons of flour in a large bowl using your electric mixer. (Adding some flour to the mixture will later help the eggs to mix more properly).
When the mixture is very light and fluffy, add the eggs, one at a time, beating well after each addition.
Add the vanilla and the salt.
Add one third of the flour and mix gently with a spatula.
Add half of the milk, mix and repeat with one third of the flour, the rest of the milk and the rest of the flour.
Add the carrot and the sprinkles and mix until just combined.
Pour the mixture in the pan and bake for approximately 50-55 minutes or until a toothpick inserted in the center comes out clean.
Wait 10 minutes to cool, invert onto a rack and cool completely.
Let it cool and thicken a bit, and pour over cake. Sprinkle some chocolate sprinkles.
If you skip the ganache, serve this cake with a light dusting of icing sugar