Carrot Bundt Cake Recipe
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5.0
3 reviews
Excellent
Carrot Bundt Cake Recipe
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This Carrot Bundt Cake is a dense, moist carrot cake recipe. This is an easy recipe made with warm spices and a delicious cream cheese glaze. It makes the perfect original carrot bundt cake!
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Ingredients
- 15.25 ounces spice cake mix (1 box)
- 1 cup shredded carrot (from about 3 carrots)
- ¾ cup Chopped Pecans divided
- 4 large eggs room temperature
- 1 cup honey vanilla Greek yogurt room temperature
- ⅓ cup vegetable oil
- ½ cup Cream Cheese frosting (click for my favorite recipe)
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and set out a bundt pan, but do not spray or grease it yet.
- Whisk the cake mix, carrots, and ½ cup of pecans together in a large mixing bowl.
- Using a hand mixer, beat in the eggs, Greek yogurt, and vegetable oil until combined and smooth.
- Spray the bundt pan well with nonstick spray, then scoop the cake batter into the pan.
- Gently spread the batter into an even layer and tap gently on the counter.
- Bake for 35-39 minutes, or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.
- Allow the cake to cool completely, about 2 hours.
- Whisk together the cream cheese frosting and 2 tablespoons of heavy cream. Depending on the consistency of the glaze you may need to add the additional 1 tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.
- Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.
Notes
- Storage: Store carrot Bundt cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can use any flavor cake mix you like.
- Shred your own carrots if possible; it will make your cake more moist.
- You can swap the pecans for walnuts or leave out the nuts altogether.
- You can use vanilla Greek yogurt, plain greek yogurt and 1 teaspoon of vanilla extract, or sour cream mixed with 1 teaspoon of vanilla extract instead of the honey vanilla Greek yogurt.
- You can use any neutral oil you prefer in this recipe.
- You can use store-bought or homemade cream cheese frosting.
- You can thin the cream cheese frosting with half-and-half or whole milk instead of heavy cream.
- Spray the Bundt pan well just before adding the batter. Spraying it too early will not work as well.
- The cake is finished baking when it begins to pull away from the sides of the pan.
- If you don't have a Bundt pan, you can bake this cake for 40-45 minutes in a 9x13-inch baking pan or for 35-40 minutes in two 9-inch baking pans.
Nutrition Information
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Serving
1slice
Calories
371kcal
(19%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
8g
Trans Fat
0.05g
Cholesterol
66mg
(22%)
Sodium
301mg
(13%)
Potassium
215mg
(6%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
1926IU
(39%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 371kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 66mg | 22% |
| Sodium | 301mg | 13% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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