Carrot Bundt Cake

Indulge in the delightful sweetness of a classic dessert with a twist with our Carrot Bundt Cake recipe! This bundt cake brings all the sweet, richness of the icing and provides a perfect contrast with the traditional carrot cake spice. Perfect for any occasion, this cake is the perfect treat!

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This Carrot Bundt Cake is perfectly spiced with cinnamon and nutmeg. With just 3 ingredients, the icing is super simple to make! There’s plenty of options to make this your own too. The recipe calls for toasted shredded coconut which only adds to the flavor and color, but you can either omit this and top with chopped walnuts or pecans. If you’re a huge nut fan, add chopped walnuts or pecans right into the cake itself.

The cake itself is easy to make, but if you have trouble with the cake sticking in the bundt pan, make sure you are using butter and flour to get into the small divots, it works every time for me now! You can store this Carrot Bundt Cake in the fridge for 3 days, and the freezer for up to 3 months.

Ingredients to Make Carrot Bundt Cake:

  • eggs
  • granulated sugar
  • buttermilk
  • vegetable oil
  • vanilla extract
  • all purpose flour
  • baking soda
  • cinnamon
  • baking powder
  • nutmeg
  • salt
  • shredded carrots
    Icing:
  • cream cheese
  • powdered sugar
  • milk

How to Make Carrot Bundt Cake:

Preheat the oven to 350 degrees. Grease bundt cake pan with softened butter and a bit of flour. In a large mixing bowl beat together eggs and sugar for 1-2 minutes. Add in buttermilk, vegetable oil and vanilla extract. Slowly mix in flour, baking soda, cinnamon, baking powder, nutmeg and salt until just combined. Fold in shredded carrots.

Pour batter into the greased bundt cake pan. Bake at 350 degrees for 50 minutes. Remove from the oven and allow to cool for 10-15 minutes before removing from the bundt cake pan. While the cake is cooling, beat the cream cheese until smooth and creamy. Add in powdered sugar and milk to make the icing. Once the cake is completely cooled drizzle icing evenly over the cake.

Notes & Tips:

  • Optional garnishes: toasted shredded coconut, chopped walnuts,
    chopped pecans.
  • I highly recommend using the butter and flour method for greasing a
    bundt cake pan with lots of small divots. I tried using shortening the first
    time and it completely broke apart, even with a nonstick pan.
  • You can use the same amount of melted and cooled butter in place of the
    vegetable oil if preferred.
  • If you don’t have buttermilk on hand simply pour a tablespoon of lemon
    juice or vinegar in a cup of milk and let it sit for ten minutes.
  • Add-ins: you can mix in 1 cup of finely chopped pecans or walnuts,
    raisins or shredded coconut.
  • Fresh shredded carrots work best for this recipe, not pre shredded or
    canned carrots.
  • Store in an airtight container in the refrigerator for up to three days.
    Separate with wax paper or plastic wrap and freeze in a ziplock freezer
    bag for up to three months.
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Carrot Bundt Cake

Indulge in the delightful sweetness of a classic dessert with a twist with our Carrot Bundt Cake recipe!
Print Recipe
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour

Ingredients

  • 4 eggs
  • 1 ½ cups sugar
  • 1 cup buttermilk
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 cups shredded carrots

Icing:

  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 3 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees. Grease bundt cake pan with softened butter and a bit of flour.
  • In a large mixing bowl beat together eggs and sugar for 1-2 minutes. Add in buttermilk, vegetable oil and vanilla extract.
  • Slowly mix in flour, baking soda, cinnamon, baking powder, nutmeg and salt until just combined. Fold in shredded carrots.
  • Pour batter into the greased bundt cake pan. Bake at 350 degrees for 50 minutes. Remove from the oven and allow to cool for 10-15 minutes before removing from the bundt cake pan.
  • While the cake is cooling, beat the cream cheese until smooth and creamy. Add in powdered sugar and milk to make the icing. Once the cake is completely cooled drizzle icing evenly over the cake.
Course: Dessert
Servings: 14 servings

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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