This Carrot Bundt Cake recipe is a fun twist on a classic carrot cake! This is a perfect Easter dessert recipe. If you’re a carrot cake lover, then this is the carrot cake recipe for you! One of my favorite things about this recipe is that it has all of the best parts of a good carrot cake and the delicious texture of a dense cake, like a bundt cake.
What’s in a Carrot Cake Bundt?
So what goes into this Carrot Bundt Cake Recipe? Here’s everything you need to make this easy carrot cake recipe; just try not to eat the whole thing when you do!
- Spice Cake Mix: You can use a carrot cake mix instead, though you may want to reduce or omit the shredded carrot. You can also use a white or yellow cake mix and add a few teaspoons of nutmeg, cinnamon, allspice, or pumpkin pie spice for flavor.
- Carrot: You can use pre-shredded carrot but you may get big bites of it in your cake. 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.
- Pecans: You can substitute walnuts instead.
- Eggs: Bind the cake batter together, so the cupcakes don’t fall apart.
- Honey Vanilla Greek Yogurt: You can substitute a vanilla Greek yogurt, plain Greek yogurt mixed with 1 teaspoon of vanilla extract, or sour cream mixed with 1 teaspoon of vanilla extract.
- Vegetable Oil: Vegetable oil adds richness to the cake.
- Cream Cheese Frosting: I used a store-bought frosting, but you can use homemade cream cheese frosting as well.
- Heavy cream: You can substitute half-and-half or even whole milk if you prefer. Start with just 1 tablespoon and gradually add more as needed.
Pro Tip: This Bundt cake is also delicious with brown sugar frosting!
Variations on Bundt Cake Carrot Cake
If you want to change up this recipe there are lots of ways to do so! You can change the base cake mix to change the flavor. Try out a chocolate carrot cake, a vanilla carrot cake, or even a lemon carrot cake. You can also add extra flavor by whisking in a teaspoon or two of cinnamon, nutmeg, or allspice. You can add in mini chocolate chips for added richness, change out the pecans for your favorite nut, or add some raisins if you want extra add-ins. To add extra veggies to this cake you can add an extra ½ cup of shredded carrot or zucchini. Keep in mind that increasing the mix-ins will make your cake more dense. You may need to substitute out some of the mix-ins instead of just adding more or your cake may get rubbery.
Bundt cakes are baked in a Bundt pan, which is a pan with a hole in the center. This hole in the center allows for more even heat circulation, leading to a perfectly baked cake every time! Bundt cake pans can also impose a fun design on your cake.
Yes, you can make virtually any type of cake in a Bundt pan!
Yes, 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.
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.
Yes! Because of the high moisture in carrot cake and the cream cheese frosting, this cake keeps best in the refrigerator. I do not recommend leaving it out of refrigeration for more than 2 hours.
How to Store
Store leftover carrot Bundt cake in an airtight container or cake dome in the refrigerator for up to 5 days. Serve cold or at room temperature.
How to Freeze
Freeze carrot Bundt cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Here are some other mouthwatering recipes that you can serve with this Carrot Bundt Cake! If you’d like to serve a variety of bundt cakes to your guests, you could try our Blueberry Bundt Cake recipe. You could also try our Fresh Lime Bundt Cake. However, one of my favorite bundt cake recipes is this simple Brown Butter Bundt Cake recipe.
Carrot Bundt Cake Recipe
- 15.25 ounces spice cake mix 432 grams (1 box)
- 1 cup shredded carrot 90 grams (from about 3 carrots)
- ¾ cup chopped pecans 86 grams, divided
- 4 large eggs 200 grams, room temperature
- 1 cup honey vanilla Greek yogurt 227 grams, room temperature
- ⅓ cup vegetable oil 66 grams
- ½ cup cream cheese frosting 119 grams (click for my favorite recipe)
- 2-3 tablespoons heavy cream 28-42 grams
- 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.
- You can use any flavor cake mix you like.
- Shred your own carrots if possible; it will make your cake more moist.
- You can swap the pecans for walnuts or leave out the nuts altogether.
- You can use vanilla Greek yogurt, plain greek yogurt and 1 teaspoon of vanilla extract, or sour cream mixed with 1 teaspoon of vanilla extract instead of the honey vanilla Greek yogurt.
- You can use any neutral oil you prefer in this recipe.
- You can use store-bought or homemade cream cheese frosting.
- You can thin the cream cheese frosting with half-and-half or whole milk instead of heavy cream.
- Spray the Bundt pan well just before adding the batter. Spraying it too early will not work as well.
- The cake is finished baking when it begins to pull away from the sides of the pan.
- If you don’t have a Bundt pan, you can bake this cake for 40-45 minutes in a 9×13-inch baking pan or for 35-40 minutes in two 9-inch baking pans.