Carrot Bundt Cake

There’s something special about baking a Carrot Bundt Cake that always brings a sense of warmth and nostalgia. Growing up, my grandmother used to whip up this spiced cake every fall, filling the kitchen with the heavenly aroma of cinnamon and nutmeg. I can still remember the excitement as we gathered around the table, waiting for that golden-brown cake to emerge from the oven, its delicious scent enveloping us like a cozy blanket. Now, I carry on that tradition, and every bite takes me back to those cherished moments. It’s not just a dessert; it’s a celebration of family, laughter, and the changing seasons. Whether I’m baking for a birthday, a holiday gathering, or just a cozy night in, this Carrot Bundt Cake never fails to impress.

What I love most about this cake is its incredible versatility. It’s perfect for any occasion, whether you’re bringing it to a potluck or serving it at a casual family dinner. The combination of shredded carrots, warming spices, and the rich cream cheese frosting creates a delightful balance of flavors that’s hard to resist. Plus, it looks stunning when served, with its elegant bundt shape showcasing all the delicious ingredients inside. I can’t wait for you to try making this yourself; I promise it’ll become a favorite in your home too!

Ingredients Required for Carrot Bundt Cake

When it comes to baking, the quality of your ingredients can make all the difference. For this Carrot Bundt Cake, we combine everyday pantry staples with fresh produce to create a moist and flavorful dessert. Each ingredient plays a vital role, from the all-purpose flour providing structure to the carrots lending natural sweetness and color. Together, they come together to produce a cake that’s not only delightful but also nourishing.

• 2 cups all-purpose flour: The backbone of our cake, giving it a light and airy texture.
• 1 teaspoon baking powder: Helps the cake rise, creating a fluffy crumb.
• 1 teaspoon baking soda: Works with the acidic ingredients to create the perfect lift.
• ½ teaspoon kosher salt: Enhances the overall flavor of the cake.
• 1 tablespoon ground cinnamon: Adds warmth and a comforting spice note.
• ½ teaspoon ground nutmeg: Complements the cinnamon beautifully, offering depth of flavor.
• 1 cup granulated sugar: Sweetens the cake and contributes to its moisture.
• 1 cup light brown sugar: Adds a rich caramel flavor and moisture.
• 1 cup vegetable oil: Keeps the cake tender and moist.
• 4 large eggs: Binds the ingredients and adds richness.
• 2 teaspoons pure vanilla extract: A classic flavor that enhances the overall taste.
• 1 cup carrot baby food or carrot puree: Provides natural sweetness and moisture.
• 1 cup shredded carrots: Adds texture and bursts of fresh flavor.
• 1 cup chopped walnuts (optional): A crunchy addition that pairs well with the softness of the cake.
• ¼ cup unsalted butter: Adds flavor and richness to the frosting.
• 4 ounces cream cheese: Essential for a creamy frosting that complements the cake.
• Pinch of salt: Balances the sweetness of the frosting.
• 1 teaspoon pure vanilla extract: Adds flavor to the frosting.
• 2 cups powdered sugar: Sweetens and thickens the frosting.

How to Make Carrot Bundt Cake

Baking the perfect Carrot Bundt Cake is a delightful journey, and I can’t wait to guide you through it step by step. Each stage is simple, yet it builds towards something truly spectacular. So, let’s roll up our sleeves and get started!

1. Begin by preheating your oven to 350ºF (175ºC). This ensures that your cake bakes evenly from the moment you place it in the oven. Next, prepare your 12-cup bundt pan by spraying it generously with nonstick cooking spray or buttering and flouring it. Proper preparation is key to achieving a beautiful cake that releases easily from the pan.

2. In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, 1 tablespoon of ground cinnamon, and ½ teaspoon of ground nutmeg. This step not only combines the dry ingredients but also helps aerate the flour, resulting in a lighter cake.

3. In another large bowl, whisk together 1 cup of granulated sugar, 1 cup of light brown sugar, 1 cup of vegetable oil, 4 large eggs, 2 teaspoons of pure vanilla extract, and 1 cup of carrot baby food or puree. Mix until well-combined and smooth—this mixture will be the heart of your cake.

4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle but thorough, ensuring that no flour pockets remain. When combined, fold in 1 cup of shredded carrots and the optional 1 cup of chopped walnuts. The carrots will add moisture and texture, while walnuts provide a lovely crunch.

5. Pour the batter into the prepared bundt pan, smoothing the top with the spatula. Place the pan into your preheated oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready!

6. Once baked, allow the cake to cool in the pan for about 20 minutes. This waiting period is crucial, as it helps to firm up the cake. After that, carefully turn the cake out onto a wire rack to cool completely. The aroma will be intoxicating!

7. While the cake cools, prepare the frosting. In a large bowl with an electric hand mixer, beat together ¼ cup of unsalted butter and 4 ounces of cream cheese for about 3 minutes until creamy. Gradually add in a pinch of salt, 1 teaspoon of pure vanilla extract, and 2 cups of powdered sugar, mixing at low speed until just combined. Then, increase to medium-high speed and beat for an additional 3 minutes. You want your frosting to be fluffy and smooth.

8. When the cake has cooled completely, spread or pipe the cream cheese frosting generously over the top. The frosting is the crowning jewel that takes this Carrot Bundt Cake to the next level. Every slice should have that rich, creamy topping.

9. Finally, store any leftovers covered in the refrigerator for up to 3 days. But let’s be real; this cake is so delicious, leftovers are a rarity!

Make It Your Own

Every baker has their own flair, and your Carrot Bundt Cake can reflect yours! Here are some ideas to personalize this classic recipe.

• Storage: Make sure to keep your Carrot Bundt Cake in an airtight container in the refrigerator to maintain its moisture and freshness.
• Freezing: You can freeze the cake before frosting it. Just wrap it tightly in plastic wrap and aluminum foil, then thaw it in the fridge before serving.
• Spices: Feel free to experiment with different spices. A pinch of ground ginger or allspice can add an extra layer of flavor.
• Serving suggestions: Enjoy it plain, or serve it with a dollop of whipped cream for an added treat.
• Variations: Add raisins or swap in crushed pineapple for part of the carrot for a tropical twist.

Side Dish Ideas for Carrot Bundt Cake

While the Carrot Bundt Cake is delicious on its own, pairing it with complementary dishes can enhance the overall experience. Here are some great ideas for serving this delightful dessert:

• Coffee: A cup of freshly brewed coffee or a spiced chai pairs beautifully with the cake’s flavors, enhancing the warm spices.
• Tea: Serve with herbal or black tea for a comforting afternoon treat.
• Ice Cream: A scoop of vanilla or cinnamon ice cream can bring a delightful contrast to the cake’s warmth.
• Fruit Salad: A light fruit salad can balance the sweetness of the cake and provide a refreshing bite.
• Cheese Platter: Include a selection of cheeses to create a delightful dessert spread.
• Seasonal Occasions: This cake is perfect for fall gatherings, birthday celebrations, or as a sweet treat during family dinners.

FAQ

Conclusion

The Carrot Bundt Cake is not just a recipe; it’s a cherished tradition that brings warmth and smiles to everyone who tastes it. With its delightful flavors and comforting spices, this cake is perfect for any occasion, from birthdays to casual get-togethers. I encourage you to try making this cake at home and share it with your loved ones. You’ll find that it creates memories as sweet as its taste!

Carrot Bundt Cake

Indulge in the comforting flavors of this homemade Carrot Bundt Cake. Moist, spiced, and topped with creamy frosting, it's the perfect treat for any occasion. Whether served at a family gathering or an afternoon snack, this delightful cake will leave everyone wanting more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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 light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup carrot baby food or carrot puree
• 1 cup shredded carrots
• 1 cup chopped walnuts optional
• ¼ cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• pinch salt
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar sifted

Equipment

• Bundt pan
• Cake Testers
• Cooling rack

Method

 

1. Preheat oven to 350ºF. Spray a 12-cup bundt pan with nonstick cooking spray – preferably the type made for baking. You can also generously butter and flour your pan instead of using nonstick spray if that’s your preference.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.
3. In another large bowl, whisk together the sugar, oil, eggs, vanilla and carrot baby food until well-combined and smooth.
4. Use a rubber spatula to gradually combine the dry ingredients into the wet ingredients until fully incorporated.
5. Fold in the shredded carrots and optional walnuts.
6. Pour batter into the prepared bundt pan and bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 20 minutes before turning the cake out onto a wire rack to cool completely.
8. Once the cake has fully cooled, prepare the frosting. In a large bowl with an electric hand mixer, beat the butter and cream cheese for 3 minutes.
9. Add in the salt, vanilla and powdered sugar and beat on low speed until the powdered sugar is incorporated.
10. Increase the speed to medium-high and beat for an additional 3 minutes, taking care to scrape down the sides of the bowl as needed. Spread or pipe the frosting onto the cake.
11. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

• Tip 1: Before starting, make sure you know how to measure flour properly. This will help your Carrot Bundt Cake to turn out perfect every time.
• Tip 2: Out of brown sugar? Make a simple brown sugar substitute to use instead.
• Tip 3: If your brown sugar hardened in the pantry, check out my tips for how to soften brown sugar and save yourself a trip to the grocery store.
• Tip 4: The butter and cream cheese for the frosting need to be at room temperature for the cream cheese frosting to come together. If you forget to set yours out ahead of time, I’ve got some tips for softening cream cheese and softening butter quickly.

Previous PostChicken and Zucchini Nuggets

Next Post Smoked Chicken Chowder

Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.