March 30, 2024

Carrot Bundt Cake

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

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!

Print

Carrot Bundt Cake

  • Author: Marisa Bakes
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour and 20 minutes
  • Yield: 10-12 servings
  • Category: Dessert

Ingredients

Carrot Cake

  • 240 grams (2 cups) flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ? teaspoon cloves
  • 213 grams (1 cup) brown sugar
  • 99 grams (½ cup) sugar
  • 4 eggs
  • 198 grams (1 cup) oil
  • 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

  1. Preheat oven to 350º F.
  2. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. Add the sour cream and mix until combined.
  6. 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.
  7. 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.
  8. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
  9. 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

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
  3. Scrape down the sides of the bowl and mix just until combined.

Cake Assembly

  1. Once your cake has cooled, carefully spread frosting on the top of the cake
  2. 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.

Keywords: carrot, cake, carrot cake, bundt, easter

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