carrot bundt cake

The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?

Carrot Bundt Cake

For the Cake:

eggs

vegetable oil

sugar

flour

baking soda

baking powder

salt

cinnamon

nutmeg

golden raisins

carrots

For the Cream Cheese Frosting:

cream cheese, softened

unsalted butter, softened

vanilla

https://mediavine-res.cloudinary.com/video/upload/lanfux81kzivl9yr8wws.mp4

An easy recipe for a moist and tender carrot bundt cake - made from scratch, without a mixer! Top it with a sweet and tangy cream cheese frosting for a classic springtime dessert.

Carrot Bundt Cake with Cream Cheese Frosting

(4 1/2 cups, spoon and level) all-purpose flour

cloves

(1 1/4 cups) unsweetened applesauce

(1 cup) plain Greek yogurt

(2 cups, packed) brown sugar

(1/2 cup) neutral-flavored cooking oil

vanilla extract

full-fat block-style cream cheese

(3/4 cup) confectioner's (powdered) sugar, sifted

milk, half-n-half, or cream

cinnamon, (optional)

Oven and pan prep

Preheat oven to 325ºF. Grease a 12-cup bundt pan with nonstick spray.

Combine dry ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Blend

the applesauce, yogurt, and 2 7/8 ounces (1 cup) grated carrots in a blender until smooth.

Combine wet ingredients

In a separate, large mixing bowl, whisk together the brown sugar and oil until the sugar is evenly moistened. Beat in the eggs until well-combined; the mixture should be paler in color, thick, and smooth. Add the blender mixture and the vanilla extract and whisk in until fluid and smooth. 

Add dry ingredients

Fold in the flour mixture until just a few streaks of flour remain. Then, gently fold in the remaining 8 5/8 ounces (3 cups) grated carrots, just until all ingredients are evenly incorporated.

Transfer to pan

Pour batter into bundt pan and smooth out the top surface with a spatula. Tap firmly on the counter a few times to eliminate any air bubbles.

Bake and cool

Bake cake in preheated oven for 60-70 minutes, until a wooden skewer or cake tester inserted all the way through to the center of the cake comes out clean, or with just a few moist crumbs. Cool in pan for at least 15 minutes before flipping the cake over onto a wire rack. Allow to cool completely before frosting.

Microwave the cream cheese in a microwave-safe mixing bowl for about 20 seconds, just until beginning to soften. Whisk until loosened and smooth. Add the confectioner's sugar, salt, vanilla extract, and cinnamon (if using) and whisk until smooth. Add the milk or cream, starting with 3 tablespoons and gradually adding more as needed until the glaze is still thick, but slowly drips down from the whisk when lifted.

Frost

Pour frosting over the top of the bundt cake and allow to drizzle over the sides. 

Cream Cheese Frosting

This is definitely the best gluten free carrot cake I’ve ever had. The cake is dense, moist, and perfectly flavored. Personally I’m not a fan of the Bundt cake, but I can see this doing well as a sheet cake as well. The frosting is classic and simple. Overall a 10/10 experience.

Beautiful cake, and always a favorite.  Can I substitute an apple (chopped finely) for the applesauce?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649437304/cp0c24lm9zako0bfwiis.mp4

This incredibly moist and easy carrot bundt cake is made entirely from scratch - with no mixer required! Topped with a super-simple, silky cream cheese frosting, it's the perfect dessert for Easter, Mother's and Father's Day, or any other spring occasion. The best part? You can whip up this classic carrot cake in under 30 minutes, and can even make it gluten-free!

Simple and Moist Carrot Bundt Cake (Gluten-Free Option)

A simple carrot cake with a sweet glaze, walnuts and cream cheese icing. It&#39;s straightforward to make, keeps well for a few days and can be frozen. We especially love it for Easter, Mother&#39;s Day and Spring brunches.

Carrot Bundt Cake with Cream Cheese Glaze

all-purpose flour

nutmeg (optional)

eggs (at room temperature)

brown sugar

sunflower oil

walnuts

unsalted butter (at room temperature)

regular cream cheese (at room temperature)

cream

Preheat the oven to 350ºF (180°C). Grease a 10 or 12-cup bundt cake pan with soft shortening and lightly flour it, shaking off excess. Or use baking spray that has flour in it.

Sift 2 cups all-purpose flour, 1 teaspoon ground cinnamon, pinch of ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Reserve.

Beat 4 eggs with 1 cup sugar and 2 tablespoons brown sugar in a large bowl for 1 minute. It should be foamy and well incorporated but not doubled or meringue-like.

Gradually add 1 ¼ cups sunflower oil and beat until incorporated and fluffy, about 2 minutes.

Fold in 2 cups grated carrots.

Add the sifted dry ingredients in two parts, mixing with a spatula or whisk until well incorporated and lump-free. Don&#39;t beat at this point or the cake crumb will not be as soft. Fold in 1 cup chopped walnuts, if using. Don’t overmix.

Pour into the prepared bundt pan and bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean.

Let cool on a wire rack for about 15 minutes and remove from the pan onto a wire rack to cool completely before glazing.

For the cake:

Beat together 1 tablespoon unsalted butter and 2 tablespoons regular cream cheese in a medium bowl until creamy and no lumps remain.

Add 1 cup powdered sugar and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze. Add 1 or 2 teaspoons cream or milk to thin, if needed. It should be thick but pourable.

Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips. Let it run down the sides and center of the cake. You can sprinkle additional chopped walnuts on top.

For the cream cheese glaze:

If you love a good carrot cake, you’re going to be obsessed with this Carrot Bundt Cake! It’s everything you want in a classic carrot cake—soft, moist, and packed with warm spices—except baked in a beautiful Bundt pan for an extra touch of elegance. A luscious cream cheese glaze drapes over the top, adding the perfect finishing touch.

Moist Carrot Bundt Cake

carrots (about 3 medium-sized carrots)

pineapple

flour flour

cornstarch

tsps baking powder

½ tsp baking soda

cinnamon (ground)

1¾ tsps ginger (ground/powdered)

½ tsp nutmeg (ground)

brown sugar (firmly packed (see note 2))

eggs (room temperature)

unflavoured vegetable oil (I use canola)

tsps vanilla essence/extract

pecans

sugar (also known as icing/confectioners' sugar)

tsps unsalted butter (melted)

vanilla extract/essence

cream cheese (room temp)

Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional (see note 3 if using a convection oven with a fan). Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.

Start by peeling and finely grating the carrots, then set them aside. Next, prepare the pineapple—drain the liquid from the canned pineapple, blend it, and set it aside.

In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.

In a large mixing bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.

Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.

Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.

Pour the batter into the prepared bundt pan, smoothing the top as best you can. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 45-50 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 4 if your bundt cake doesn&#39;t come out).

In a medium bowl, combine powdered sugar, butter, vanilla and cream cheese. Using a hand or stand mixer on a low speed, mix until well combined and smooth. The glaze should be thick in consistency.

Once the bundt cake is completely cool, pour the glaze evenly over the top of the cake. Slice and enjoy!

Cream Cheese Glaze

I've never made a cake before (the closest thing to a cake I've ever made is banana bread), so this was a first for me and I was sooooo nervous. But it turned out PERFECT. You are so wonderful at giving great tips and tricks in your recipes; you're always my go-to! Thank you for this great recipe.

Can you make this carrot cake into mini bundt cake and how long would you bake them for

Very delicious, I tried it and everyone loved it, thank you

Just tried this recipe today and OMG so delicious ! Perfectly moist , lots of flavor . I think I needed to shred the carrots a little thicker but still great.

https://www.youtube.com/watch?v=_0le178iNL0

If you love a good carrot cake, you’re going to be obsessed with this Carrot Bundt Cake! It’s everything you want in a classic carrot cake—soft, moist, and packed with warm spices—except baked in a beautiful Bundt pan for an extra touch of elegance. A luscious cream cheese glaze drapes over the top, adding the perfect finishing touch.

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INGREDIENTS:

🔹Carrot Bundt Cake

▢2 cups (225 g) finely grated carrots - about 3 medium-sized carrots
▢1 cup (190 g) canned pineapple - Blended (drain the liquid from the can before blending. I use canned pineapple in juice, not syrup.
▢2¼ cups (290 g) all-purpose flour - plain flour in the UK
▢¼ cup (30 g) cornstarch
▢2 tsps baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsps cinnamon - ground
▢1¾ tsps ginger - ground/powdered
▢¼ tsp cloves - ground
▢½ tsp nutmeg - ground
▢1½ cups (300 g) soft brown sugar - firmly packed
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola
▢3 tsps vanilla essence/extract
▢½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
▢1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use ½ a cup of each.

🔹Cream Cheese Glaze

▢2 cups (240 g) powdered sugar - also known as icing/confectioners' sugar
▢2 tsps unsalted butter - melted
▢½ tsp vanilla extract/essence
▢¾ cup (170 g) cream cheese - room temp


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Top 4 carrot bundt cake recipes from across the web

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Top 4 carrot bundt cake recipes from across the web

The most viewed carrot bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Carrot Bundt Cake

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Carrot Bundt Cake with Cream Cheese...

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The most viewed carrot bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine