Carrot Bundt Cake is the perfect choice for your next Easter or springtime gathering, or simply when you want to treat yourself to a rich, flavorful, super moist cake that’s fairly easy to make, despite its bakery style charm!
It took a minute to win my family over with this delicious, dreamy carrot cake. You see, we had to have a serious discussion about the roles of vegetables and how they don’t belong in cakes.
Turns out though that all the convincing they needed was swallowed up in just one moist (sorry, but it’s appropriately descriptive here) forkful. That’s because this incredibly flavorful carrot cake with cream cheese frosting is surprisingly sweet, perfectly creamy and overwhelmingly delicious.
In fact, you really don’t taste carrots at all, but instead a wonderfully spiced, superbly glorious, tender cake with just the right amount of rich and tangy, smooth cream cheese icing on top.
There’s a few secrets to this carrot Bundt cake’s success. Freshly shredded carrots provide a ton of moisture, making the cake’s texture incredibly pleasing. And baking the cake in a Bundt/tube pan (as its recipe name rather politely suggests), helps to create a rich, dense, moist cake.
Then, of course, there’s the homemade cream cheese frosting. It’s unheard of to enjoy a carrot cake without it! Super creamy, rich and tangy, the smooth cream cheese frosting literally is the icing on the cake. In fact, it takes this carrot Bundt cake to a whole new level!
Why You’ll Love It
| Rich, moist flavor that’s way better than boxed- Believe me, I’m the first in line to use a box cake, but certain cakes I have to make from scratch. Carrot cake is one of them. You just can’t beat the texture and carrot-y goodness that comes from making it yourself! Fairly easy recipe- Yes, you’ll be grating carrots, but the trade off is spectacular! Most of the cake mixing is done with a hand mixer, all in one bowl. The cake bakes for over one hour, freeing you up to make the frosting and to read the next chapter in your favorite book. Makes a lot and perfect for holidays- This carrot Bundt cake recipe easily serves 12, making it the perfect choice for large, holiday gatherings. Carrot cake is most associated with Easter (is it because bunnies like carrots???), but honestly, it’s a great cake for any time of year! No pineapple or added accoutrements- That’s right. You can make a perfectly moist carrot cake without crushed pineapple or applesauce. You can also enjoy it without coconut, raisins, walnuts or pecans. This recipe is just a good ol’ fashioned carrot cake topped with homemade cream cheese icing. Feel free to add some raisins and nuts if that’s your thing, but the cake truly can stand on its own without them. |
Ingredients for Carrot Bundt Cake with Cream Cheese Frosting
For a complete list with measurements, see the printable recipe card below.
For the carrot cake:
- flour- spoon this into a measuring cup and gently level off for best results
- white & brown sugar- a combination of these two makes for a rich, sweet flavorful cake
- cinnamon- warm spice that accentuates the carrot’s sweetness
- baking soda, baking powder, and salt- leavening agents
- eggs- there are 4 in this recipe to create a very moist cake, along with the shredded carrots
- vegetable oil- for further moistness and flavor
- freshly shredded carrots- shred them yourself and resist the temptation to buy pre-shredded, which are too dry for a cake
For the cream cheese frosting:
- cream cheese- I use reduced fat Philadelphia brand, but either full or reduced fat works
- butter- added richness and cream
- vanilla extract- for flavoring; do not use imitation extract, which is too sweet
- confectioner’s sugar- provides substance and sweetness
Click here for a list of equipment needed for this recipe
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- hand mixer or stand mixer
- rubber scraping spatula
- vegetable shredder
- one part Bundt pan (12 cup capacity), heavily greased
- wire cooling rack
- medium mixing bowl
- cake saver (optional, but handy for storage)
How to Make Carrot Bundt Cake
For a more complete set of instructions, see the printable recipe card below.
Carrot Cake Instructions:
- Combine all the dry ingredients in a large mixing bowl.
- Add the eggs, one at a time, beating well with a hand mixer on low speed.
- Add the oil and finely shredded carrots. Mix on medium speed for 3-4 minutes.
- Bake in a well greased Bundt/tube pan for 75 minutes.
- Invert pan after 20 minutes and allow cake to completely cool on wire rack before adding frosting.
Cream Cheese Frosting Instructions:
- Cream softened butter and room temperature cream cheese with hand mixer.
- Add vanilla and mix until blended.
- Using a hand mixer, gradually work in confectioner’s sugar until frosting is the right consistency for spreading.
- Spread on cooled cake. Decorate with sprinkles, raisins, shredded carrots or coconut, pecans and/or walnuts if desired.
Helpful Tips for this Recipe
- Finely shred the carrots for a smoother cake.
- The cake batter will be very dense. Check on it periodically towards the end of baking time. Use a long cake tester to make sure the entire cake has baked before removing it from the oven.
- It’s helpful to slide a non-scratch knife around the outside of the cake before inverting.
- When making the frosting, make sure the butter and cream cheese are at room temperature before mixing. You can always soften them in the microwave for 10-15 seconds if needed.
Storing Carrot Bundt Cake
Because of the cream cheese frosting, Carrot Bundt Cake needs to be stored in the refrigerator. I find it helpful to use a cake saver. The cake will keep for up to 5 days.
You can also freeze the cake. Unfrosted cake can be frozen in proper freezer safe packaging (either whole or individual slices) for up to 2 months.
Frosted cake needs to freeze on a sheet pan first to set the frosting. Then wrap individual slices or the whole cake in freezer safe packaging and store for up to 1 month.
What to Serve with Carrot Bundt Cake with Cream Cheese Frosting
This is a wonderful cake to serve at any holiday gathering–especially Easter. I’ve served it alongside Mini Egg Cookie Bars, Strawberry Pear Spring Torte, Strawberry Pretzel Delight and Mini Lime Cheesecakes.
For other Easter and spring recipes, see Asparagus Canapés, Asparagus Tomato Salad, Creamy Dijon Sauce, Creamy Cheesy Carrot Casserole, and Pickled Red Beet Salad.
Looking to make another tasty dessert with your Bundt pan? Check out Make Ahead Monkey Bread!
Carrot Bundt Cake
Description
This flavorful carrot cake with cream cheese frosting is surprisingly sweet, perfectly creamy and overwhelmingly delicious.
There's a few secrets to this carrot Bundt cake's success. Freshly shredded carrots provide a ton of moisture, making the cake's texture incredibly pleasing. And baking the cake in a Bundt/tube pan helps to create a rich, dense, moist cake.
The homemade cream cheese frosting is super creamy, rich and tangy, and takes this carrot cake to a whole new level!
Carrot Bundt Cake
For the carrot cake:
For the cream cheese frosting:
How to Make Carrot Bundt Cake:
Carrot Cake:
-
Combine the flour, sugars, cinnamon, baking soda, salt and baking powder in a large mixing bowl. Stir to combine.
-
Add the eggs, one at a time, beating well after each addition with a hand mixer on low speed.
-
Add the oil and finely shredded carrots. Mix on medium speed for 3-4 minutes. Use a rubber scraping spatula intermittently to scrape down the sides of the bowl while mixing.
-
Bake in a well greased Bundt/tube pan on the middle oven rack for 70-75 minutes, or until long cake tester comes out clean.
If you're not using a metal Bundt pan, your cake may need to bake for an additional 10-15 minutes. -
Invert pan after 20 minutes and allow cake to completely cool on wire rack before adding frosting.
Cream Cheese Frosting:
-
Cream softened butter and room temperature cream cheese with hand mixer on low speed for 1-2 minutes.
-
Add vanilla and mix until blended.
-
Using the hand mixer, gradually work in confectioner's sugar until frosting is the right consistency for spreading. Then add a pinch of salt and stir.
It's helpful to add the sugar in intervals for easier mixing. -
Spread frosting on cooled cake. Decorate with sprinkles, raisins, shredded carrots or coconut, pecans and/or walnuts if desired.
Storing:
-
Store in a cake saver and keep refrigerated for up to 5 days.
-
Unfrosted cake can be frozen in proper freezer safe packaging (either whole or individual slices) for up to 2 months.
-
Frosted cake needs to freeze on a sheet pan first to set the frosting. Then wrap individual slices or the whole cake in freezer safe packaging and store for up to 1 month.
Note
- Finely shred the carrots for a smoother cake.
- The cake batter will be very dense. Check on it periodically towards the end of baking time. Use a long cake tester to make sure the entire cake has baked before removing it from the oven.
- It's helpful to slide a non-scratch knife around the outside of the cake before inverting.
- When making the frosting, make sure the butter and cream cheese are at room temperature before mixing. You can always soften them in the microwave for 10-15 seconds if needed.
