If you’re in the mood for a classic and scrumptious dessert, you can’t go wrong with a Carrot Cake Bundt Cake. This delectable treat blends the earthy sweetness of carrots with a lusciously moist and tender cake that’s sure to delight your taste buds.
But what really takes this cake to the next level is the rich and creamy cream cheese frosting that crowns the top. It’s the perfect complement to the cake’s flavors and makes every bite even more indulgent.
Whether you’re looking to impress guests at a special occasion or simply want to treat yourself to a delicious dessert, this Carrot Cake Bundt Cake is a fantastic choice. So why not whip one up and savor the deliciousness?
Recipe Notes:
- Increasing the mix-ins will make the cake dense. You may prefer to swap out some of the plugins rather than increase the plugins to prevent the cake from becoming gummy.
- I prefer to shred the carrots for this cake. While pre-shredded carrot is convenient, you could end up with large chunks of carrot in your cake.
- Carrots contain a lot of fluid. It may be worth the extra step of pressing the freshly grated carrot between a clean, folded tea towel to remove any excess moisture that could affect the cake. The same goes for any shredded zucchini used in this pie recipe.
- This carrot cake is stunning and delicious with the tangy cream cheese frosting and chopped walnuts, but you can also decorate it with a simple sugar frosting and some orange zest!
Can I Freeze This Carrot Cake Bundt Cake?
Yeah! 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.
How should I store this cake?
This carrot cake should be covered loosely and stored in the refrigerator for 4-5 days.
WHAT VARIATIONS CAN I MAKE TO THE CARROT BUNDT CAKE?
- Cake mix: Use carrot cake mix (reducing or omitting the grated carrot), or try chocolate, vanilla, or even lemon carrot cake.
- Spices: Modify 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 white or yellow cake mix.
- Mixtures: You can use walnuts in place of nuts, and you can also include other mix-ins, such as mini chocolate chips or raisins.
- Yoghurt: Use plain vanilla Greek yogurt if you can’t get vanilla Greek yogurt with honey.
- Cream: Store-bought cream cheese frosting is great for convenience, but you can also make it from scratch yourself.
- Thick cream: Half and half milk or whole milk can be used instead. Start with one tablespoon and gradually increase as needed.
- Vegetables: You can increase the vegetables in this pie by adding an additional ½ cup of grated carrot or including zucchini.
Carrot Bundt Cake
- Preheat oven to 350 degrees Fahrenheit and set out a baking sheet, but don’t spray or grease it yet.
- Combine cake mix, carrots, and ½ cup walnuts in a large bowl.
- Using a hand or stand mixer, mix the eggs, Greek yogurt, and vegetable oil until blended and smooth.
- Spray baking pan well with baking spray, then pour pie batter into pan.
- Gently spread the dough into an even layer and gently tap on the counter.
- Bake for 35-39 minutes or until top springs back when touched, edges are golden brown, and a toothpick inserted into center comes out clean.
- Cool the cake for 10 minutes before inverting it onto a cake plate or serving plate.
- Let the cake cool completely, and then mix together the cream cheese frosting and 2 tablespoons of heavy cream.
- Depending on the consistency of the frosting, you may need to add an additional 1 tablespoon of heavy cream. You want a frosting that slowly drips down the cake but doesn’t drip all the way down. You can try it on the side of the bowl first to see how thick it is when you move down.
- Once your frosting is the desired consistency, pour it over the top of the cake and top with the remaining chopped walnuts before serving.
Carrot 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.
- Preparation time: 10 minutes
- Time to cook: 37 minutes
- Total time: 47 minutes
- It serves:12
Ingredients
- 15.25 ounce spice cake mix
- 1 cup carrot shredded
- ¾ cup pecans chopped and divided
- 4 big eggs
- 1 cup Honey Vanilla Greek Yogurt
- ⅓ cup vegetable oil
- ½ cup cream cheese frosting
- 23 tablespoons thick cream
Instructions
- Preheat oven to 350 degrees Fahrenheit and set out a baking sheet, but don’t spray or grease it yet.
- Combine cake mix, carrots, and ½ cup walnuts in a large bowl.
- Using a hand or stand mixer, mix the eggs, Greek yogurt, and vegetable oil until blended and smooth.
- Spray baking pan well with baking spray, then pour pie batter into pan.
- Gently spread the dough into an even layer and gently tap on the counter.
- Bake for 35-39 minutes or until top springs back when touched, edges are golden brown, and a toothpick inserted into center comes out clean.
- Cool the cake for 10 minutes before inverting it onto a cake plate or serving plate.
- Let the cake cool completely, and then mix together the cream cheese frosting and 2 tablespoons of heavy cream.
- Depending on the consistency of the frosting, you may need to add an additional 1 tablespoon of heavy cream. You want a frosting that slowly drips down the cake but doesn’t drip all the way down. You can try it on the side of the bowl first to see how thick it is when you move down.
- Once your frosting is the desired consistency, pour it over the top of the cake and top with the remaining chopped walnuts before serving.
