Carrot Bundt Cake
User Reviews
4.8
Carrot Bundt Cake
Description
The Carrot Bundt Cake blends a prepared carrot cake mix and instant vanilla pudding for structure and subtle flavor depth. Sour cream adds moisture while shredded carrots and optional crushed pineapple keep the cake moist and tender. Separating the eggs, the egg yolks are mixed into the batter, then stiffly beaten egg whites are folded in, which lightens the texture. The batter is baked in a greased Bundt pan until a toothpick comes out clean. The cooling period includes refrigerating the cake before frosting it with a homemade cream cheese frosting made creamy with butter, vanilla, and powdered sugar.
This cake delivers a balance of moist crumb and lightly sweetened frosting, making it suitable for gatherings or as a dessert after a home-cooked meal. The presence of pineapple and sour cream adds distinctive moisture and tang.
For best results, sifting the dry cake mix can create a finer batter texture. Folding in the whipped egg whites provides lift and softness. Refrigerating the cake before frosting firms it up, making frosting application easier and preventing the frosting from melting too soon.
Ingredients
- 1 carrot cake mix
- 1 3.4 ounces instant vanilla pudding mix dry
- 1 cup sour cream
- 4 egg separated into 4 egg yolks and 4 egg whites, large
- 1/2 cup neutral cooking oil generic cooking oil
- 1/4 cup water or pineapple juice if using crushed pineapple
- 1 cup carrot shredded
- 1/2 cup pineapple optional, crushed
Frosting
- 2 8- ounce cream cheese softened, in packages
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
Carrot Bundt Cake
- Preheat oven to 350 degrees. Using an electric mixer, beat the cake mix, pudding, sour cream, egg yolks, oil, and water for 2 minutes. Stir in carrots and pineapple.
- In a separate bowl, beat egg whites with a hand mixer until white and frothy (almost meringue consistency). Fold or mix egg whites into the cake batter until well blended.
- Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes. Let cool for 20 minutes.
- Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.
- Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight or for several hours before frosting and serving.
Frosting
- In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy. Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
- You can completely cover the bundt cake with the frosting or you can frost it as pictured. Spoon all of the frosting into a gallon-size plastic bag. Squeeze the air out and seal it. Cut a corner off of one end of the bottom of the bag. Squeeze the frosting out in long strips as pictured starting at the outside of the cake and ending in the center. Fill the center of the cake with the remaining frosting. Keep refrigerated.
Notes
- Sifting the cake mix before combining ingredients improves batter smoothness and cake texture.
- Separating eggs and folding in whipped egg whites lightens the batter, resulting in a softer crumb.
- Allow the cake to chill well after baking and before frosting to make frosting easier to apply.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 111mg | 37% |
| Sodium | 537mg | 22% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 2545IU | 51% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 103mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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