Carrot Bundt Cake
User Reviews
4.8
144 reviews
Excellent
Carrot Bundt Cake
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This Carrot Bundt Cake recipe has all the flavors of classic carrot cake, with a lighter texture that is more like the Nothing Bundt Cake's Carrot Cake. Light, fluffy, so delicious!
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Ingredients
- 1 carrot cake mix
- 1 3.4 ounces instant vanilla pudding mix dry
- 1 cup sour cream
- 4 large eggs separated into 4 egg yolks and 4 egg whites
- 1/2 cup oil
- 1/4 cup water or pineapple juice if using crushed pineapple
- 1 cup shredded carrots
- 1/2 cup crushed pineapple *optional
Frosting
- 2 8- ounce packages of cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
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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
- For a lighter cake texture, sift the cake mix. Once you try it, you'll see what a difference it really does make. It gives the cake mix a fine, smooth texture. The batter is smoother and the cake comes out lighter.
- Also, separate the eggs and whip the egg whites. I mixed the egg yolks in with the other ingredients. Then I beat the egg whites until they were white and fluffy, almost to the stage of a meringue. After all of the ingredients were well blended, I mixed in the egg whites. The batter at this point is very smooth and light, and the cake was amazing! I can't wait to try this method on our other bundt cake recipes.
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
90g
(30%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Cholesterol
111mg
(37%)
Sodium
537mg
(22%)
Potassium
290mg
(8%)
Fiber
1g
(4%)
Sugar
73g
(146%)
Vitamin A
2545IU
(51%)
Vitamin C
3.1mg
(3%)
Calcium
103mg
(10%)
Iron
2.6mg
(14%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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