This carrot bundt cake is the perfect Easter dessert recipe. It’s simple to make and turns out ridiculously moist and flavorful every time. I love that I don’t have to wrestle with stacking delicate cake layers, but I still get all the classic flavors I love. Topped with an easy cream cheese glaze, this cake can’t be beat!
Carrot Bundt Cake Recipe
I love carrot cake, but this carrot bundt cake is even better! The bundt pan helps circulate air evenly around the cake, ensuring it bakes through perfectly every time with no dense or undercooked bits. I made this cake easy by using boxed spice cake mix and store-bought cream cheese frosting, but it tastes totally homemade. Freshly shredded carrots and chopped pecans add so much lovely texture!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover carrot Bundt cake in an airtight container or cake dome in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving cold or at room temperature.
Tips for Success
- I prefer using hand-shredded carrots because you can get nice thin pieces that blend in well with the cake while still adding the carrot flavor.
- You can bake this cake in a 9×13-inch baking pan for about 40-45 minutes or in two 9-inch round cake pans for 35-40 minutes.
- The cake is finished baking when it begins to pull away from the sides of the pan.
- Once your cake is baked, let it cool for about 10-20 minutes, or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
- This Bundt cake is also delicious with brown sugar frosting!
Carrot Bundt Cake Recipe
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
Equipment
- Kitchen Scale (optional)
- Bundt cake pan
- Hand Mixer
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.15.25 ounces spice cake mix, 1 cup shredded carrot, ¾ cup chopped pecans
- Using a hand mixer, beat in the eggs, Greek yogurt, and vegetable oil until combined and smooth.4 large eggs, 1 cup honey vanilla Greek yogurt, ⅓ cup vegetable oil
- 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.½ cup cream cheese frosting, 2-3 tablespoons heavy cream
- 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
How to Make Carrot Bundt Cake Step-by-Step
Mix the Cake Mix: Preheat your oven to 350°F and set out a bundt pan, but do not spray or grease it yet. Whisk 15.25 ounces (1 box) of spice cake mix, 1 cup of shredded carrots, and ½ cup of chopped pecans together in a large mixing bowl.
Combine the Batter: Using a hand mixer, beat in 4 large eggs, 1 cup of honey vanilla Greek yogurt, and ⅓ cup of vegetable oil until combined and smooth.
Bake the Cake: 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.
Make the Glaze: Whisk together ½ cup of 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.
Leave a Review