5 from 26 votes
Carrot Bundt Cake
This Carrot Bundt Cake features a moist carrot batter spiced with cinnamon, nutmeg, ginger, cloves, and ground cloves, layered with a creamy sweetened cream cheese filling. Topped with cream cheese frosting and chopped pecans, it balances sweetness with warm spice and crunchy texture. The bundt pan shape gives the cake an attractive presentation with a soft crumb and tender carrot pieces throughout.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
16
servings
Calories:
538 kcal
Course:
Cake
Cuisine:
American
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 4 egg large
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ginger
- ¼ teaspoon cloves ground
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups carrot or finely shredded, grated
- 1 cup pecans chopped
For the Filling:
- 1 package cream cheese 8 ounce, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
For the frosting:
- 4 ounce cream cheese softened
- 3 Tablespoon milk
- 2 cups powdered sugar
- ¼ cup pecans chopped
Instructions
- Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.
- In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.
- For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.
- To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.
- Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.
- For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans. ENJOY!
Cup of Yum
Notes
- Use a 12-cup bundt pan generously sprayed with baking spray or cake release for easy cake removal.
- Check for doneness by ensuring the cake pulls away from the pan and a tester comes out clean.
- Freshly shred carrots instead of using pre-shredded to keep the cake moist.
- Store leftover cake refrigerated for up to four days or freeze for up to three months.
Nutrition Information
Serving
1slice
Calories
538kcal
(27%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
25g
(147%)
Trans Fat
1g
(50%)
Cholesterol
67mg
(22%)
Sodium
260mg
(11%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 538
% Daily Value*
| Serving | 1slice | |
| Calories | 538kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 260mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.