Carrot Bundt Cake

Sometimes you’re looking for comforting, classic flavor in an elegant package, and this carrot Bundt cake hits the mark. Sweet carrots, cinnamon and crunchy walnuts make a fragrant and moist carrot cake. Everything is baked in a decorative Bundt pan and topped with a cloud of rich cream cheese frosting.

A carrot cake this delicious and delightful is just as fitting at a birthday celebration as it is for a cozy after-school snack. You can make short work of preparing the carrots by using the shredding disk of a food processor.

Ingredients for Carrot Bundt Cake

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• Sugar: Granulated sugar sweetens the Bundt cake.
• Canola oil: Don’t be tempted to swap the oil for butter. Oil keeps the cake crumb super-moist.
• Eggs: Eggs contain fat and protein and give moisture and structure to cakes.
• Vanilla: Aromatic vanilla extract is a welcome addition to desserts.
• Flour: All-purpose flour is ideal for the rustic texture of a carrot cake (lower protein cake flour is better suited for a fine-crumbed birthday cake).
• Baking soda: Baking soda allows the cake to rise in the oven.
• Ground cinnamon: Warm cinnamon is a classic baking spice found in carrot cakes.
• Carrots: Peel and shred six carrots. The carrots will melt into the cake, adding moisture and an earthy sweetness.
• Walnuts: Crunchy toasted walnuts add texture and interest to the cake.
• Cream cheese: Full-fat, brick-style cream cheese will give this frosting richness and an ultra-creamy feel.
• Butter: Mixing butter into the frosting adds classic flavor and balances the cream cheese tang.
• Confectioner’s sugar: Confectioner’s sugar blends into the frosting so it is sweet and super-smooth.

Directions

Step 1: Prepare the Bundt pan

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Preheat oven to 350°F. Carefully grease and flour a Bundt pan.

Step 2: Make the cake batter

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Beat the sugar, eggs, oil and vanilla until light and fluffy. In a separate bowl, whisk up flour, baking soda, salt and cinnamon. Add to the wet ingredients and mix until just blended. Fold in the carrots and the walnuts.

Step 3: Bake the cake

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Pour the batter into the pan and bake for 50 to 60 minutes until a toothpick or tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and carefully turn it out on a rack to cool completely.

Step 4: Frost the cake

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Beat the cream cheese and the butter until smooth. Slowly add the confectioner’s sugar. Spread the frosting over the cooled cake.

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Carrot Bundt Cake Variations

• Change up the mix-ins: We love crunchy walnuts, but you can use a nut like toasted pecans. You can also omit the nuts and stir in a dried fruit, like raisins, cherries or chopped dried pineapple.
• Go beyond cinnamon: You can use a cozy baking spice blend, like pumpkin spice. Or, add your favorite sweet spices like cardamom or nutmeg in addition to the cinnamon.
• Garnish with candied carrots: Cook extra shredded carrots in a simple syrup (1 cup water and 1 cup sugar) at a bare simmer for 10 minutes. Let carrots dry overnight and top frosted cake with sweet carrot curls.

How to Store Carrot Bundt Cake

Cream cheese frosting needs to be stored in the refrigerator so it doesn’t spoil. Cover the cake and store it for three to four days in the fridge. You can let it come to room temperature before serving, if you’d like.

Can you freeze carrot Bundt cake?

Freeze an unfrosted carrot Bundt cake for up to three months. Thaw the cake overnight and frost it just before serving.

Carrot Bundt Cake Tips

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How do you make sure your cake releases from the Bundt pan?

Carefully greasing and flouring a Bundt pan, and making sure you get all of the nooks and crannies will ensure your cake pops out neatly. If you have an especially intricate Bundt pan, consider using a baking spray. Don’t use cooking spray as this will leave a residue that is hard to wash off.

What is a quick way to soften cream cheese?

If you didn’t have time to leave your cream cheese out for a few hours to soften, you can place the wrapped brick in a zipper-top bag, squeeze out the air and seal it. Place bag in a bowl of warm water. The cream cheese should be ready in about 15 minutes. Here are a few other ways to soften cream cheese.

Can you use a different baking pan?

If you don’t have a Bundt pan but still would like to make this carrot cake, you can use a Bundt pan substitute. Try a 13×9-inch pan for bars or two 9-inch round cake pans for a layer cake. Don’t overfill the pan. Leave about 1-inch of room to allow the cake to rise. Also, the cake will cook faster in a shallower pan so start checking for doneness around 25 to 30 minutes.