Bundt Carrot Cake Recipe
This Bundt Carrot Cake recipe delivers a moist, spiced cake full of grated carrots, warm cinnamon, and crushed pineapple for added sweetness and texture. Baked in a Bundt pan for an elegant shape, it's perfect for gatherings. Often topped with a rich cream cheese glaze or dusted with powdered sugar, it's a flavorful twist on a classic favorite.
Equipment
- Bundt cake pan (10–12 cup size)
- Mixing bowls (large and medium)
- Electric mixer (or whisk)
- Rubber spatula
- Measuring cups and spoons
- Grater (for carrots)
- Sifter or fine-mesh sieve
- Cooling rack
- Small offset spatula or spoon (for spreading frosting)
Ingredients
For the Carrot Bundt Cake:
- 2¼ cups 290 g all-purpose flour
- ¼ cup 30 g cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp ground cinnamon
- 1¾ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1½ cups 300 g soft brown sugar
- 3 large eggs room temperature
- 1 cup 200 g unflavoured vegetable oil
- ½ cup 110 g plain unsweetened yogurt (not Greek; low-fat Greek is okay), room temperature
- 3 tsp vanilla extract
- 2 cups 225 g finely grated carrots
- 1 cup 190 g canned crushed pineapple, well drained
- 1 cup 100 g pecans or walnuts, roughly chopped
For the Cream Cheese Frosting:
- 4 oz 113 g cream cheese, room temperature
- ¼ cup 57 g unsalted butter, room temperature
- 2 cups 240 g powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Start by heating your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into every groove so the cake releases cleanly later.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Stir to combine and set aside.
- In a large mixing bowl, whisk the brown sugar, eggs, and oil until the mixture is smooth and slightly thick. Add the yogurt and vanilla extract, whisking again until everything is blended.
- Slowly add the dry ingredients into the wet mixture in two parts, stirring gently each time just until the flour is incorporated. Don’t overmix, or the cake may turn out dense.
- Using a spatula, fold in the grated carrots, crushed pineapple (well drained), and chopped nuts. The batter should be thick and full of texture—exactly what you want.
- Spoon the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter a couple of times to release any trapped air bubbles. Bake for 55 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully flip it onto a wire rack and allow it to cool completely before adding the frosting.
- For the frosting, beat softened cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla extract, and a small pinch of salt. Beat until light, fluffy, and spreadable.
- When the cake has cooled completely, spread the frosting generously over the top. You can smooth it out, swirl it, or drizzle it lightly depending on the look you prefer.
- Slice, serve, and enjoy. For a finishing touch, sprinkle on a few extra chopped nuts or dust with a bit of cinnamon.
Notes
NOTES: Make sure all ingredients are at room temperature to avoid curdling. You can toast the nuts beforehand for extra flavor. If your bundt pan has intricate designs, be extra thorough when greasing and flouring it. The cake stays moist for several days and can be refrigerated.
Nutrition Facts Bundt Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 410 |
| Fat | 23g |
| Carbohydrates | 48g |
| Sugar | 31g |
| Protein | 4g |
| Fiber | 2g |
