I stumbled upon this carrot bundt cake recipe in quite an unusual manner; my friend Stephie sent me a TikTok that recounted a tale from Reddit. In that tale, a carrot cake recipe was allegedly causing family turmoil. Intrigued, I was compelled to try out the recipe encouraged by the Redditor’s post.

While experimenting, I made a few adjustments, transforming it into a bundt cake. The results yielded an absolutely delightful carrot cake recipe, perfect for your next Easter gathering.

What Makes This Carrot Bundt Cake So Appealing?

Throughout my baking journey, I’ve encountered numerous wonderful carrot cake recipes, including J. Alexander’s and my own classic rendition. So what makes this one stand out?

For starters, the bundt cake form adds a unique aesthetic that is both beautiful and practical, allowing for even baking. However, the true star of this recipe is its incredible moisture.

Even though the word ‘moist’ often receives flak, let’s face it: we all crave cake that is beautifully tender and moist. The secret to achieving this desirable quality lies in the clever use of carrot baby food in conjunction with shredded carrots. The pureed carrots infuse the cake with moisture and enhance its natural sweetness.

This recipe notably omits pineapple, coconut, and raisins, making it a fantastic choice for individuals with specific dietary restrictions or preferences. In its essence, you’re left with pure, delicious, carrot-infused goodness.

How to Make My Carrot Bundt Cake

This carrot bundt cake recipe comes together remarkably fast. The bulk of the time is spent baking and cooling, making it an ideal option for anyone short on hands-on preparation time.

Ingredients You Will Need

The ingredient list might seem extensive, but each item has a significant role in contributing to the cake’s flavor and texture.

For the carrot cake itself, gather the following:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup lightly packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup carrot baby food or carrot puree
• 1 cup shredded carrots
• 1 cup chopped walnuts (optional)

In this recipe, I’ve increased the amount of cinnamon compared to the original recipe and added ground nutmeg. These spices contribute richly to the flavor profile, complementing the sweetness of the carrots.

The combination of brown sugar and granulated sugar offers a depth of flavor that enhances this delightful bundt cake. Don’t raise an eyebrow at the inclusion of carrot baby food; it constitutes an unseasoned carrot puree. If you prefer to make your carrot puree, simply steam fresh carrots until soft and puree them in a food processor or high-speed blender.

If walnuts aren’t your thing or if you have nut allergies, you can omit them, and the cake will still be delicious!

For the Cream Cheese Frosting, You Will Need:

• ¼ cup room-temperature unsalted butter
• 4 ounces room-temperature cream cheese
• A pinch of salt
• 1 teaspoon vanilla extract
• 2 cups sifted powdered sugar

If cream cheese frosting isn’t your preference, consider a simple glaze, similar to that used on my pistachio pudding cake, for an equally delightful finish.

Steps to Baking the Perfect Carrot Bundt Cake

Before you start making the cake batter, prepare your bundt pan. Spray it generously with nonstick spray that’s suitable for baking.

If you’re concerned about the cake sticking, especially with intricate bundt pans, consider greasing the pan with butter and then dusting it with flour for assurance.

Begin by sifting together the flour, baking powder, baking soda, salt, and spices in one bowl.

In another bowl, whisk together the sugars, oil, eggs, vanilla extract, and carrot baby food or puree until everything is seamlessly blended.

Gradually add the dry ingredients into the wet mixture, folding gently until fully incorporated. Then, add in the shredded carrots and walnuts, if using.

Pour the batter into your prepared bundt pan and bake in a preheated oven at 350°F (175°C) for 50-60 minutes. The cake is perfectly done when a toothpick or cake tester inserted in the center comes out clean.

Allow the cake to cool in the pan for approximately 20 minutes before carefully inverting it onto a wire rack to cool completely.

Once the cake has cooled entirely, whip up the frosting by mixing the butter and cream cheese with an electric mixer for about three minutes. Introduce the salt, vanilla extract, and sifted powdered sugar; mix on low speed until incorporated, then increase to medium-high speed for another three minutes, scraping down the bowl as needed.

Spread or pipe the frosting generously over the cooled cake and indulge!

Storage and Freezing Tips

Store the carrot bundt cake, covered, in the refrigerator where it will stay fresh for up to three days.

You can also freeze the cake, whether whole (frosted or unfrosted) or in slices:

• To freeze an unfrosted cake, wrap it well in plastic wrap, then heavy-duty foil. It can be frozen for up to two months.
• If the carrot bundt cake is frosted, freeze it on a sheet pan until solid before wrapping it in plastic wrap followed by foil. This can last up to a month in the freezer.
• For individual slices, place them on a sheet tray and freeze until firm. Then wrap them in plastic wrap and store in an airtight container or zip-top freezer bag for up to a month.

For further information, check out my post on how to freeze cake.

Recipe FAQs