This Carrot Cake Bundt Cake is a classic and delicious dessert that combines the sweet and earthy flavors of carrots with a moist and tender cake.
Topped with a rich and creamy cream cheese frosting, this cake is the perfect treat for any occasion. Whether you’re serving it as a dessert after a family dinner or bringing it to a potluck, this cake is sure to be a crowd-pleaser.
Recipe Notes:
- Increasing the mix-ins will make the cake dense. Swapping some of the mix-ins may be preferred over increasing mix-ins to avoid the cake from becoming rubbery.
- I prefer to shred the carrots for this cake. While pre-shredded carrot is convenient, you could end up with big bits of carrot in your cake.
- Carrots hold a lot of liquid. It may be worth the extra step of pressing your freshly shredded carrot between a folded clean kitchen linen to remove excess moisture which could affect the cake. The same applies to any shredded zucchini used in this cake recipe.
- This carrot bundt cake is stunning and delicious with the tangy cream cheese frosting and chopped pecans but you could also garnish it with a simple sugar glaze and some orange zest!
Yes! Individual servings can be stored, wrapped tightly with plastic wrap, in the freezer for up to 3 months. Thaw overnight in the fridge and serve chilled or at room temperature.
This carrot cake should be covered loosely and stored in the fridge for 4-5 days.
WHAT VARIATIONS CAN I MAKE TO CARROT BUNDT CAKE?
- Cake mix: Use carrot cake mix (reducing or omitting the shredded carrot), or try chocolate carrot cake, vanilla, or even lemon carrot cake.
- Spices: Alter the flavor by including a teaspoon or two of cinnamon, nutmeg, pumpkin pie spice, or allspice. This is particularly good if you are using a plain white or yellow cake mix.
- Mix-ins: You can use walnuts instead of pecans and you could also include other mix-ins such as mini chocolate chips or raisins.
- Yogurt: Use plain vanilla Greek yogurt if you can’t source honey vanilla Greek yogurt.
- Frosting: Store-bought cream cheese frosting is great for convenience, but you can also make it from scratch yourself.
- Heavy cream: Half and half or whole milk can be used instead. Start with one Tablespoon and gradually increase as needed.
- Veggies: You can increase the veggies in this cake by adding an extra ½ cup of shredded carrot or by including zucchini.
Carrot Cake Bundt Cake
- Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.
- Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.
- Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.
- Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.
- Gently spread the batter into an even layer and tap gently on the counter.
- Bake for 35-39 minutes or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.
- Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.
- Depending on the consistency of the glaze you may need to add the additional 1 Tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.
- Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.
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Carrot Cake Bundt Cake
This Carrot Cake Bundt Cake is a classic and delicious dessert that combines the sweet and earthy flavors of carrots with a moist and tender cake.
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Serves:12
Hover over “serves” value to reveal recipe scaler
Ingredients
- 15.25 ounce spice cake mix
- 1 cup carrot shredded
- ¾ cup pecans chopped and divided
- 4 large eggs
- 1 cup honey vanilla greek yogurt
- ⅓ cup vegetable oil
- ½ cup cream cheese frosting
- 2-3 Tablespoons heavy cream
Instructions
-
Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.
-
Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.
-
Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.
-
Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.
-
Gently spread the batter into an even layer and tap gently on the counter.
-
Bake for 35-39 minutes or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.
-
Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.
-
Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.
-
Depending on the consistency of the glaze you may need to add the additional 1 Tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.
-
Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.
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Nutrition Information:
Calories: 361kcal (18%)Carbohydrates: 41g (14%)Protein: 6g (12%)Fat: 20g (31%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 58mg (19%)Sodium: 298mg (12%)Potassium: 227mg (6%)Fiber: 2g (8%)Sugar: 29g (32%)Vitamin A: 1902IU (38%)Vitamin C: 1mg (1%)Calcium: 52mg (5%)Iron: 2mg (11%)
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
