Carrot Cake Bundt Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Cool Time: 2 10

Total Time: 2 55

Servings: slices

Calories: 371kcal

Author: Becky Hardin

This carrot cake bundt cake delivers deep, spiced flavor and a velvet-like crumb thanks to the addition of honey vanilla Greek yogurt and freshly shredded carrots. It’s a foolproof way to get that classic, homemade carrot cake taste with the ease of a simple 10-minute prep.

Print Recipe

US Customary - Metric

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

*If you can't find this flavor variety, use regular vanilla Greek Yogurt. You can add in a small amount (about 1 tsp) of honey to make up for it if you like.

Tips:

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!

Alternative Pan Sizes:

9x13-inch: Bake for about 40-45 minutes
9-inch Round: Bake in two 9-inch round cake pans for 35-40 minutes.

Storage: Store bundt cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition