Carrot Bundt Cake Recipe

4.75 from 8 votes

Indulge in pure bliss with our Carrot Bundt Cake – a moist symphony of grated carrots, crunchy pecans, and warm spices, crowned with a luscious, sweet frosting. Dessert perfection awaits!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Desserts

Cuisine: American, North American

Diet: Vegetarian

Servings: slices

Calories: 454kcal

Author: Linda

Equipment

Stand Mixer

Ingredients

For the Cake

2 cups granulated sugar
1 1/2 cups vegetable oil
2 tsp vanilla extract
4 eggs
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp ginger
1/4 tsp ground cloves
1/2 tsp nutmeg
2 tsp ground cinnamon
3 cups shredded carrots
1 cup chopped pecans

For the Frosting

4 oz cream cheese
3 Tbsp whole milk
2 cups confectioner's sugar
1/4 cup chopped pecans optional garnish

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, butter and flour in a Bundt cake pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.
In the bowl of a stand mixer, or in a medium bowl using a hand mixer, mix together the sugar, eggs, oil, and vanilla until combined.
Add the flour mixture into the bowl with the wet ingredients and mix until fully combined.
Next, add in the shredded carrots and pecans, and mix until everything is combined.
Pour the batter into your prepared Bundt cake pan and bake for 60-70 minutes, until a toothpick comes out clean.
Allow the cake to cool before removing it from the pan.
While the cake is baking, prepare the cream cheese frosting.
In a bowl, using a hand mixer or a stand mixer, beat together the cream cheese, milk, and confectioner's sugar until smooth.
Then, using a piping bag, frost the top of your Bundt cake, sprinkle some chopped pecans on top, serve, and enjoy!

Video

Notes

Storage Info:

Store your Carrot Bundt Cake at room temperature under a cake dome or wrapped in plastic wrap for up to 5 days. For longer storage, you can freeze it for up to 3 months; wrap it tightly in plastic wrap and then foil. Avoid reheating the entire cake as it can dry out; instead, individual slices can be warmed in the microwave for a few seconds. Thaw the frozen cake overnight in the refrigerator before serving. Remember, frosted cakes are best eaten at room temperature.

Nutrition