Carrot Bundt Cake with Cream Cheese Frosting

This delightful carrot bundt cake is flavorful and perfectly moist, making it an impressive choice for your next holiday dinner. Topped with tangy cream cheese frosting, it is sure to become the centerpiece of your dessert table!

Two slices of frosted carrot bundt cake arranged on a plate.

This captivating carrot bundt cake recipe caught my attention in an unexpected way. My friend Stephie shared a TikTok, which narrated a Reddit story about a carrot cake recipe threatening to divide a family. As luck would have it, the Redditor included the recipe in their post, piquing my curiosity.

With a few adjustments—most notably transforming it into a bundt cake—I discovered a glorious carrot cake recipe worthy of an Easter feast!

What Makes This Carrot Bundt Cake So Great?

Over the years, I have enjoyed making various carrot cake recipes, including J. Alexander’s famous version and my own classic. What sets this particular recipe apart? The answer lies in its incredible moistness!

Yes, I understand that the term “moist” often comes with eye rolls, but it is a crucial element that elevates this cake. This recipe incorporates both carrot baby food and shredded carrots, keeping the cake beautifully moist while intensifying its sweet carrot flavor. Unlike other recipes, this one is free from pineapple, coconut, or raisins, making it an allergen-friendly choice.

Two plates, each holding two slices of frosted carrot bundt cake, with more cake and iced coffee in the background.

How to Make My Carrot Bundt Cake

This carrot bundt cake recipe is quick to prepare—most of the time is spent baking and cooling, which is perfect for those with busy schedules.

Ingredients You’ll Need

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup lightly packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup carrot baby food or carrot puree
  • 1 cup shredded carrots
  • 1 cup chopped walnuts (optional)
Ingredients for carrot bundt cake arranged on a light-colored countertop.

I increased the amount of cinnamon in the original recipe and added nutmeg, which complements the carrots’ mild sweetness beautifully. The sweet combination of brown and granulated sugars adds depth of flavor, while using carrot baby food simplifies the process without sacrificing taste. You can easily make your own carrot puree by steaming carrots until soft and blending them, but using store-bought baby food is quick and effective.

In my opinion, carrot cake is incomplete without cream cheese frosting. You will need the following for the frosting:

  • ¼ cup room-temperature unsalted butter
  • 4 ounces room-temperature cream cheese
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
Ingredients for cream cheese frosting next to a bundt cake on a countertop.

Making This Carrot Bundt Cake

Before you start preparing the cake batter, make sure to prep your bundt pan with nonstick spray. For extra assurance against sticking, particularly with a detailed bundt pan, you may want to butter and flour it generously instead.

Dry ingredients for carrot bundt cake sifted together in a metal bowl.

To make the cake, sift together the flour, baking powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl, whisk together the sugars, oil, eggs, vanilla, and carrot baby food or puree until well combined.

Wet ingredients for carrot bundt cake whisked together in a white bowl.
Batter for carrot bundt cake in a white mixing bowl.

Combine the wet and dry ingredients until incorporated, then fold in the shredded carrots and walnuts (if using). Pour the batter into your prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Carrot bundt cake cooling on a wire rack.

Let it cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Once cooled, prepare the frosting by beating butter and cream cheese together for 3 minutes. Then add the salt, vanilla, and powdered sugar, mixing on low speed until combined, before increasing to medium-high for an additional 3 minutes. Frost the cake and enjoy!

Helpful Resources

  • Learn how to precisely measure flour for consistent results.
  • If you’re out of brown sugar, find a simple substitute to use.
  • For hardened brown sugar, discover tips on how to soften it.
  • Ensure the butter and cream cheese are at room temperature for the best frosting consistency; check out tips for softening them quickly if needed.
Carrot bundt cake frosted with cream cheese frosting on a white cake plate.

Storage and Freezing Tips

The carrot bundt cake can be stored in the refrigerator for up to 3 days, covered.

You can also freeze the cake:

  • Wrap an unfrosted cake tightly in plastic wrap and then in foil. Freeze for up to 2 months.
  • For a frosted cake, freeze it on a sheet pan until firm, then wrap it tightly. It will keep for up to a month.
  • For cake slices, freeze them on a tray until firm, then store in an airtight container or a zip-top freezer bag for up to a month.
Sliced carrot bundt cake on a white cake plate.

Recipe FAQs

I don’t want to use carrot baby food in this recipe. What can I use instead?

You can replace carrot baby food with homemade carrot puree. Simply steam carrots until soft and blend without any added seasonings.

Can this cake be made ahead of time?

Absolutely! This cake tastes even better the next day. Prepare it the day before, frost it, and keep it covered in the refrigerator. Allow it to come to room temperature before serving.

What if I don’t like cream cheese frosting?

If cream cheese frosting isn’t your favorite, you can opt for a simple vanilla glaze, buttercream frosting, or even just a dusting of powdered sugar for a delightful touch.

Carrot Bundt Cake Recipe

Ingredient Amount
All-purpose flour 2 cups
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Kosher salt ½ teaspoon
Ground cinnamon 1 tablespoon
Ground nutmeg ½ teaspoon
Granulated sugar 1 cup
Light brown sugar 1 cup, lightly packed
Vegetable oil 1 cup
Large eggs 4
Vanilla extract 2 teaspoons
Carrot baby food or puree 1 cup
Shredded carrots 1 cup
Chopped walnuts (optional) 1 cup
Unsalted butter (for frosting) ¼ cup, room temperature
Cream cheese (for frosting) 4 ounces, room temperature
Pinch of salt (for frosting) 1
Vanilla extract (for frosting) 1 teaspoon
Powdered sugar (for frosting) 2 cups, sifted

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