4.8 from 24 votes
Carrot Bundt Cake Recipe
Indulge in pure bliss with our Carrot Bundt Cake – a moist symphony of grated carrots, crunchy pecans, and warm spices, crowned with a luscious, sweet frosting. Dessert perfection awaits!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 16 slices
Calories: 454 kcal
Course:
Dessert
Cuisine:
North American , American
Ingredients
For the Cake
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 tsp vanilla extract
- 4 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 2 tsp ground cinnamon
- 3 cups shredded carrots
- 1 cup Chopped Pecans
For the Frosting
- 4 oz cream cheese
- 3 Tbsp whole milk
- 2 cups confectioner's sugar
- 1/4 cup Chopped Pecans optional garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, butter and flour in a Bundt cake pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.
- In the bowl of a stand mixer, or in a medium bowl using a hand mixer, mix together the sugar, eggs, oil, and vanilla until combined.
- Add the flour mixture into the bowl with the wet ingredients and mix until fully combined.
- Next, add in the shredded carrots and pecans, and mix until everything is combined.
- Pour the batter into your prepared Bundt cake pan and bake for 60-70 minutes, until a toothpick comes out clean.
- Allow the cake to cool before removing it from the pan.
- While the cake is baking, prepare the cream cheese frosting.
- In a bowl, using a hand mixer or a stand mixer, beat together the cream cheese, milk, and confectioner's sugar until smooth.
- Then, using a piping bag, frost the top of your Bundt cake, sprinkle some chopped pecans on top, serve, and enjoy!
Cup of Yum
Notes
- Storage Info:
- Store your Carrot Bundt Cake at room temperature under a cake dome or wrapped in plastic wrap for up to 5 days. For longer storage, you can freeze it for up to 3 months; wrap it tightly in plastic wrap and then foil. Avoid reheating the entire cake as it can dry out; instead, individual slices can be warmed in the microwave for a few seconds. Thaw the frozen cake overnight in the refrigerator before serving. Remember, frosted cakes are best eaten at room temperature.
Nutrition Information
Serving
1slice
Calories
454kcal
(23%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
14g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
48mg
(16%)
Sodium
258mg
(11%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
4174IU
(83%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 454
% Daily Value*
| Serving | 1slice | |
| Calories | 454kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 258mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 4174IU | 83% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.