Carrot Bundt Cake

This moist Carrot Bundt Cake is packed with fresh carrots and warm spices, baked in one easy pan and finished with a tangy cream cheese glaze and chopped pecans.

Course Dessert

Cuisine American

Keyword carrot bundt cake

Prep Time 15

Cook Time 45

Servings servings

Calories 644kcal

Author Jason Decker

Ingredients

For the cake

2 cups cake flour
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 & 1/3 cups granulated sugar
1/4 cup salted butter room temperature
1 & 1/2 cups vegetable oil
3 large eggs
2 large egg yolks
1 tablespoon white vinegar
2 teaspoons vanilla extract
3 & 1/2 cups grated fresh carrots

For the glaze

4 ounces cream cheese softened
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Chopped pecans garnish

Instructions

Preheat the oven to 350°. Grease a standard 10-inch bundt pan very well with baking spray (the kind with flour in it), then set it aside.
In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, salt, nutmeg, baking soda, and cloves. Set aside the dry ingredients.
2 cups cake flour, 1 & 1/2 teaspoons baking powder, 1 & 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon ground cloves
In a large mixing bowl, whip together the sugar and butter with an electric mixer or in the body of a stand mixer with the paddle attachment over medium speed. Mix until well combined and smooth for 3 minutes.
1 & 1/3 cups granulated sugar, 1/4 cup salted butter
Add in vegetable oil and mix to combine.
1 & 1/2 cups vegetable oil
Next, add in eggs and egg yolks, and mix until just incorporated. Add in vinegar and vanilla and mix to combine.
3 large eggs, 2 large egg yolks, 1 tablespoon white vinegar, 2 teaspoons vanilla extract
Add the flour mixture to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Add in the fresh carrots and fold in using a rubber spatula.
3 & 1/2 cups grated fresh carrots
Transfer the carrot cake batter to the prepared bundt pan and smooth out.
Place into the preheated oven on the center rack and bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If any batter is left on the toothpick, it needs to be baked longer.
Once baked, remove from the oven and place onto a wire cooling rack to cool for 10 minutes. Once the cake has cooled for 10 minutes, place a cooling rack on the opening of the bundt pan. Next, flip the cake and cooling rack over simultaneously, allowing the cake to release from the pan.
Let the cake cool completely before frosting.
During the cooling process, make the glaze. Combine cream cheese, powdered sugar, milk, and vanilla in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer.
4 ounces cream cheese, 1/2 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Mix on low speed until the powder sugar is incorporated, then turn the mixer speed up to medium-high and beat for about 3 minutes.
Once the cake has cooled, place it on a serving plate. Spread the frosting on top and sides of cake with an offset spatula or spoon. Sprinkle chopped pecans on top, then cut into slices and serve.
Chopped pecans

Notes

This makes a standard-sized bundt cake, but you can easily double it to feed more and make two cakes.
Tons of custom options, see my tips above on that.
Great for a make-ahead dessert since it will keep in the fridge for days.
This freezes well, see my tips above on how to store.
Use all-purpose flour in place of cake flour, see the correct conversion in the FAQ section above.

Nutrition