Easter brunch is hectic enough without wrestling with finicky layer cakes that want to slide apart. That’s why I’m obsessed with this carrot cake bundt cake. It gives me every ounce of that classic, cozy flavor without the cake-stacking anxiety. By using a spiced cake mix as the base, I cut the prep time down to 10 minutes, but–thanks to the Greek yogurt and fresh carrots–nobody will ever guess this started with a box! It’s my go-to secret weapon dessert because it’s virtually impossible to mess up and stays ridiculously moist for days.
Carrot Bundt Cake with Spice Cake Mix
If you’ve ever ended up with a carrot cake that was soggy in the middle and burnt on the edges, you’ll love my bundt method. The hollow center of the pan helps circulate air evenly around the cake, ensuring it bakes through perfectly every time with no dense or undercooked bits. Made with cake mix for ease, and topped with store-bought cream cheese frosting, this cake turns out perfect every time, which is just the kind of reassurance I need for a big holiday feast.
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Use Freshly Shredded Carrots for Maximum Moisture
Don’t reach for the bagged matchstick carrots! They’re often too dry and woody for a cake this tender. I’ve found that hand-shredding my carrots on the fine-mesh side of a box grater is the real secret sauce here. It releases just enough natural juice to create a velvet-like crumb that melts in your mouth.
Carrot Cake Bundt Cake Recipe
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Cake Pan
- Hand Mixer or Stand Mixer
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
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 or stand 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 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. Add the extra tablespoon if needed to create a drizzling consistency.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
- Grease the pan with a baking spray with flour (like Baker’s Joy), or grease with butter and then dust with a tbsp of dry cake mix to prevent sticking.
- 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.
- Once you add the eggs, don’t overmix the batter; otherwise, the cake will shrink and turn dense.
- After filling the pan, firmly tap the pan on the counter 5-10 times to remove any air bubbles.
- The cake is finished baking when it begins to pull away from the sides of the pan and the top springs back lightly when touched.
- Once your cake is baked, let it cool for about 10 minutes before flipping and unmolding. If you do it too early, the cake will fall apart; too late, and the cake will stick to the pan.
- This Bundt cake is also delicious with brown sugar frosting!
- 9×13-inch: Bake for about 40-45 minutes
- 9-inch Round: Bake in two 9-inch round cake pans for 35-40 minutes.
Brown Butter Upgrade
While this cake is a 10/10 exactly as written, I have an optional trick if you really want to wow a crowd. Instead of the vegetable oil, try swapping in an equal amount of browned butter.
I use this technique in my fan-favorite brown butter bundt cake, and it is a game-changer here. Just melt the butter until it smells nutty and toasted, then toss your shredded carrots into the pan for a quick 60-second sauté. This softens the carrots and brings out their sweet flavor, taking this cake to the next level of deliciousness!
How to Make Carrot Bundt Cake with Cake Mix Step-by-Step
Prep: Gather all of the ingredients needed to make this bundt cake recipe. Give the dairy ingredients 15-30 minutes to come to room temperature. Preheat your oven to 350°F, and set out a bundt pan–but do not spray or grease it yet. While your ingredients come to room temp, you can shred your carrots on the fine mesh side of a box grater.
Mix the Cake Mix: 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. This helps distribute all of the mix-ins evenly without overworking the gluten.
Combine the Batter: Using a hand or stand mixer, beat in 4 large eggs, 1 cup of honey vanilla Greek yogurt, and ⅓ cup of vegetable oil until combined and smooth. Take care not to overmix the batter once the eggs go in, or your cake will turn out dense and flat.
Bake the Cake: Spray your bundt pan well with baking spray (or grease with butter and flour it), then scoop the cake batter into the pan. Gently spread the batter into an even layer and tap gently on the counter to remove any air bubbles. Bake in the preheated oven 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 it 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 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.
How to Store and Freeze
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.
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