We've made a layered carrot cake, a carrot cake loaf, and carrot cake cookies, but we haven't made a carrot bundt cake. This Carrot Bundt Cake is tender and moist with smooth cream cheese icing and lots of chopped walnuts on top. It's also really easy to make thanks to its classic bundt shape.
This Carrot Bundt Cake comes together quickly in one bowl and bakes for about 45 minutes or so. The cream cheese frosting only takes a few ingredients and can be added on top with the walnuts once the cake cools.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Cream Cheese: The cream cheese needs to be softened as well. I recommend pulling this out to sit at room temperature at the very beginning.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-15 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning it out.
Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream. Scrape down the sides of the bowl and mix just until combined.
Once your cake has cooled, carefully spread frosting on the top of the cake Gently add chopped walnuts to the top of the cake. Chill until you serve. Enjoy!
170 grams (¾ cup) sour cream or plain greek yogurt
247 grams (2 ½ cups) finely shredded carrots, squeezed out lightly
Cream Cheese Frosting
4 oz cream cheese, softened
114 grams (1 cup) powdered sugar, sifted
28 grams (2 tbsp) heavy cream or milk
Walnuts, finely chopped, for topping
Instructions
Carrot Cake
Preheat oven to 350º F.
Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Add the sour cream and mix until combined.
With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-15 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning it out.
Cream Cheese Frosting
Cream together the butter and cream cheese until smooth.
With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
Scrape down the sides of the bowl and mix just until combined.
Cake Assembly
Once your cake has cooled, carefully spread frosting on the top of the cake
Gently add chopped walnuts to the top of the cake. Chill until you serve. Enjoy!
Notes
Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots.
The cake can be wrapped in plastic wrap or placed in an airtight container and kept in the fridge for up to five days. It's best enjoyed slightly warmed.
