Carrot bundt cake brings traditional carrot cake’s warm, spiced flavors to an elegant bundt shape. Packed with shredded carrots, aromatic spices, and optional mix-ins like nuts or raisins, this cake is moist, flavorful, and perfect for any occasion. Topped with a creamy glaze or dusted with powdered sugar, it’s a dessert that’s as visually stunning as delicious.
Why Choose a Bundt Cake?
The bundt shape elevates a classic carrot cake into a centerpiece-worthy dessert. Its intricate design and even baking ensure a beautifully moist cake with a tender crumb and golden crust. The bundt pan also allows for a stunning presentation that requires minimal decoration.
What Makes It Special?
Carrot bundt cake is celebrated for its rich texture and warm flavors. The grated carrots keep the cake moist, while spices like cinnamon, nutmeg, and ginger add depth. Add-ins like chopped pecans, walnuts, or raisins provide extra flavor and texture. For the finishing touch, a cream cheese glaze drizzled over the top complements the spiced sweetness perfectly.
Ingredient Notes
For the Carrot Bundt Cake:
All-Purpose Flour: Provides structure and a soft, tender crumb.
Cinnamon and Nutmeg: Infuse warm, earthy spices into every bite, enhancing the carrot flavor.
Granulated and Brown Sugar: Combine to create sweetness with a hint of molasses from the brown sugar.
Vegetable Oil: Adds moisture, ensuring a rich and soft texture.
Carrot Puree and Shredded Carrots: Provide a double layer of carrot flavor and moisture for the cake.
Walnuts (Optional): Add crunch and a nutty contrast to the tender cake.
For the Cream Cheese Frosting:
Cream Cheese: Brings a creamy, tangy element that pairs beautifully with the spiced cake.
Powdered Sugar: Sweetens the frosting while keeping it smooth and silky.
Vanilla Extract: Adds a touch of warmth to enhance the frosting’s flavor.
Serving Suggestions
Carrot bundt cake pairs beautifully with a hot cup of coffee or tea. Serve it with a drizzle of cream cheese glaze, a dollop of whipped cream, or a dusting of powdered sugar. For a special touch, garnish with toasted nuts or shredded coconut.
Tips for the Perfect Bundt Cake
Grease the pan thoroughly: Ensure every nook and cranny is coated to prevent sticking.
Grate carrots finely: This helps distribute moisture and flavor evenly.
Let it cool before glazing: This allows the glaze to set beautifully without melting.
Carrot bundt cake is a delightful dessert that combines timeless flavors with an elegant presentation. Whether served at a holiday gathering, a birthday celebration, or simply as a treat to share, it’s a cake that always impresses.
Carrot Bundt Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 4 large eggs
- 2 tsps pure vanilla extract
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 1 cup vegetable oil
- 1 cup carrot baby food or carrot puree
- 1 cup shredded carrots
- 1 cup chopped walnuts optional
For the Cream Cheese Frosting:
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 tsp pure vanilla extract
- 2 cups powdered sugar sifted
- pinch of salt
Instructions
- Preheat your oven to 350ºF. Coat a 12-cup bundt pan with a nonstick baking spray for easy release. Prefer the old-school method? Butter and flour your pan generously instead.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. This ensures everything blends beautifully later.
- In another big bowl, whisk the sugar, oil, eggs, vanilla, and carrot baby food until the mixture is smooth and well-blended.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Once combined, gently stir in the shredded carrots and, if you like, some chopped walnuts for a crunchy twist.
- Pour the batter into your prepared bundt pan and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
Make the Frosting:
- Once the cake has cooled, whip up the frosting. Use a large bowl and an electric mixer to beat the butter and cream cheese for about 3 minutes until creamy. Add the salt, vanilla, and powdered sugar. Start mixing on low speed until the sugar is incorporated, then turn it up to medium-high and beat for another 3 minutes, scraping down the sides as needed.
- Spread or pipe the frosting over the cooled cake. It’s ready to serve!
- Cover and refrigerate any leftovers for up to 3 days (if it lasts that long!).
Notes
Flour Measuring Hack: Properly measured flour is key to a perfect cake. Double-check your technique!
Brown Sugar Tips: Out of brown sugar? Whip up a quick substitute! If your brown sugar has hardened, I’ve got easy tricks to soften it.
Room Temperature Ingredients: Your butter and cream cheese need to be at room temp for that dreamy frosting texture.
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