Carrot Cake Bundt Cake
User Reviews
5
Carrot Cake Bundt Cake
Description
The cake batter is prepared by mixing the spice cake mix with shredded carrots and half the pecans, then combining with eggs, Greek yogurt, and vegetable oil for moisture and binding. The batter is evenly spread in a well-greased bundt pan and baked at 350°F until a toothpick inserted in the center comes out clean and edges are golden. Cooling in the pan for 10 minutes helps release the cake cleanly.
The frosting is prepared by whisking store-bought cream cheese frosting with heavy cream to a glaze consistency, which can be drizzled over the fully cooled cake. The pecans contribute crunch and flavor within the cake and can be increased as desired. This bundt cake offers a moist, richly spiced dessert that pairs well with coffee or tea.
Loosely covering the cake and keeping it at room temperature preserves moisture for 2-3 days. Refrigeration in an airtight container extends freshness for a few more days. The cake can be enhanced with mini chocolate chips or homemade frosting if preferred.
Ingredients
- 15.25 ounce spice cake mix
- 1 cup carrot shredded
- ¾ cup pecans chopped and divided
- 4 egg large
- 1 cup Greek yogurt honey vanilla flavor
- ⅓ cup vegetable oil
- ½ cup cream cheese frosting tub of store-bought, prepared
- 2-3 Tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.
- Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.
- Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.
- Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.
- Gently spread the batter into an even layer and tap gently on the counter to spread it evenly and remove any air bubbles.
- Bake for 35-39 minutes in preheated oven at 350 degrees Fahrenheit 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 and then whisk together the cream cheese frosting and 2 Tablespoons 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
- Cover the cake loosely at room temperature to keep it moist for 2-3 days.
- Refrigerate in an airtight container to extend freshness an additional 2-3 days.
- Add mini chocolate chips to the batter to enrich the texture and flavor.
- For a richer topping, prepare homemade cream cheese frosting instead of using store-bought.
- To remove the cake, invert the pan onto a platter carefully to keep it intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 271mg | 11% |
| Potassium | 205mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 1915IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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