Easy Carrot Bundt Cake Recipe

Sliced moist carrot bundt cake on a cake stand showing a tender crumb. It's topped with cream cheese glaze garnished with crushed walnuts - Hostess At Heart

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Easy Carrot Bundt Cake Recipe

This moist carrot bundt cake with cream cheese glaze is an easy homemade recipe. Made with pineapple and warm spices, ready in just an hour!

Prep Time 15

Cook Time 45

Total Time 1

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

2 ¼ cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 cup olive oil or any cooking oil of your liking
3 eggs
1 cup packed light brown sugar
½ cup granulated sugar
½ cup sour cream
1 can 190 grams pineapple tidbits, drained
2 cups finely grated carrots approximately 3-4 medium-sized carrots (approximately 225 grams )
1 cup chopped walnuts

Cream Cheese Glaze

4 oz cream cheese room temperature
1 cups powdered sugar to 1¼ cups
2 tbsp milk

Instructions

Butter and flour a bundt cake pan (12 cups). Set aside.
Preheat the oven to 350 °F.
In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
In a separate mixing bowl, add the oil, eggs, brown sugar, and granulated sugar. Mix until all ingredients are combined.
Add the sour cream and mix until well combined.
Mix in the drained pineapple tidbits.
Add a third of the flour mixture to the wet ingredients. Mix until combined.
Add the second third of the flour and the shredded carrots. Mix well.
With the final addition of the flour, add the walnuts. Mix until all ingredients are combined, and you don’t see dry flour anymore.
Pour the batter into the prepared bundt pan.
Spread evenly.
Bake in the preheated oven for 45 to 50 minutes.
The cake is fully baked when the edges are golden and set, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan, 15-20 minutes, before transferring to a cooling rack.
While the cake is cooling, make the glaze.
In a mixing bowl, using a hand mixer, mix the cream cheese, 1 cup powdered sugar, and milk. Mix until combined. If you want the glaze to be thicker, you can add more powdered sugar. Add in increments of 1 tablespoon at a time until you reach the desired thickness.
Glaze the cooled cake.

Notes

BAKER’S NOTES:
Carrots: For the best texture, finely grate the carrots, not chunky. Big shreds of carrots can make the cake heavy and create wet pockets. Ensure that when measuring in cups, the shredded carrots are not packed.

Grease the bundt cake pan: This is an important step. Bundt cakes are known to stick to the pan. Generously brush the pan with butter using a pastry brush. Make sure to cover every groove and dust lightly with flour, optional but highly recommended.

Bundt cake pan: Bundt cakes rise a lot, so don’t overfill the pan. Fill it up about ¾ full. If you have extra batter, bake a few cupcakes on the side. I used a 12-cup bundt cake pan.

How do I know when my bundt cake is done?
The toothpick comes out clean. The edges will start to pull from the pan. The top will spring back when lightly pressed. Tip: If the top browns too quickly, tent loosely with foil.

Frosting: I made a cream cheese glaze. You can also make a cream cheese frosting or powdered sugar glaze.
Substitute the walnuts with chopped pecans.
Storage: You can store at room temperature for 1-2 days or in the refrigerator for up to 5 days.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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