Carrot Cake Bundt with Cream Cheese Frosting is a showstopper that’s surprisingly simple to make. This recipe will guide you through creating a moist, flavorful cake with a tangy, sweet frosting that’s perfect for any occasion. The bundt pan makes it look elegant, and the taste will have everyone asking for seconds!
Why You Will Love This Recipe
This Carrot Cake Bundt with Cream Cheese Frosting is more than just a cake; it’s an experience. The spices warm your soul, and the texture is perfectly tender. What makes this cake special is its ease of preparation – even beginner bakers can achieve amazing results. The cream cheese frosting adds a layer of richness that perfectly complements the carrot cake, making it a dessert you’ll want to make again and again. Plus, the bundt shape makes it visually stunning, perfect for potlucks, holidays, or just a special treat for your family. You’ll also love how well it keeps, making it great for baking ahead.
Ingredients
For the Carrot Cake Bundt:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream (to adjust consistency)
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well. This is crucial to prevent the cake from sticking. You can also use baking spray that contains flour.
Step 2: Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is evenly distributed.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Add Carrots and Nuts
Fold in the grated carrots and chopped nuts (if using). Ensure they are evenly distributed throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 8: Make the Frosting
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Step 9: Add Sugar and Vanilla
Gradually add the powdered sugar, beating on low speed until combined. Stir in the vanilla extract.
Step 10: Adjust Consistency
Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth and spreadable.
Step 11: Frost the Cake
Once the cake is completely cool, frost it generously with the cream cheese frosting. You can swirl the frosting for an elegant look or spread it evenly.
Serving Suggestions
This moist carrot cake is wonderful served on its own with a cup of coffee or tea. A scoop of vanilla ice cream or a dollop of whipped cream can elevate the dessert further. Consider a light dusting of cinnamon or a sprinkle of chopped nuts for added visual appeal.
Carrot Cake Bundt with Cream Cheese Frosting is a fantastic dessert for holidays like Easter or Thanksgiving, but it’s also perfect for birthdays, potlucks, or any special gathering. Its beautiful presentation and delicious flavor make it a crowd-pleaser.
Storage and Reheating
To store any leftover Carrot Cake Bundt with Cream Cheese Frosting, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Since this cake is best served cold or at room temperature, reheating isn’t usually necessary. If you prefer a slightly warmer cake, you can microwave individual slices for a few seconds, but be careful not to overheat the frosting.
Key Details
Total Time:
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
Servings: 12-16 slices
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Electric mixer or stand mixer
- Wire rack
Carrot Cake Bundt with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans optional
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream to adjust consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts (if using).
- Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Stir in the vanilla extract.
- Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, frost it generously with the cream cheese frosting.