Heavenly Carrot Bundt Cake

Welcome to the ultimate guide for crafting the most delightful and moist Carrot Bundt Cake! This recipe isn’t just a dessert; it’s a celebration in a bundt pan, perfect for Easter gatherings, special occasions, or simply elevating an ordinary day. Forget the fuss of stacking delicate layers; this bundt cake delivers all the rich, spiced flavor and incredible texture you adore in a classic carrot cake, but with remarkable ease. By cleverly starting with a boxed spiced cake mix, we unlock a “semi-homemade” secret that guarantees a consistently moist crumb and robust flavor every single time. Topped with a luscious, homemade-tasting cream cheese glaze, this carrot bundt cake is undeniably the best of both worlds – simple to make, yet utterly irresistible.

The Ultimate Easy Carrot Bundt Cake Recipe

There’s a special magic to carrot cake, and this bundt cake version elevates that magic to new heights! While I adore traditional layered carrot cakes, the bundt pan offers a unique advantage. Its distinctive shape doesn’t just create a visually stunning dessert; it also promotes incredibly even air circulation, ensuring your cake bakes through perfectly. This means no dense spots, no undercooked centers, just a consistently tender and perfectly baked result. Our recipe streamlines the process beautifully by utilizing a quality boxed spice cake mix, which serves as a fantastic foundation. This hack allows you to achieve a truly homemade taste without the lengthy preparation, making it an ideal choice for busy bakers who don’t want to compromise on flavor. The addition of freshly shredded carrots infuses natural sweetness and essential moisture, while chopped pecans provide a delightful crunch and nutty depth, transforming a simple mix into a gourmet-level dessert.

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Classic Carrot Bundt Cake Recipe

This easy carrot bundt cake is the quintessential Easter dessert, designed for simplicity and maximum flavor. Using a spice cake mix as a base, it consistently bakes up incredibly moist and rich, making it a stress-free yet impressive treat for any occasion.

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
2 hours 55 minutes

Cool Time:
2 hours 10 minutes

Servings:
12 slices

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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 (store-bought or homemade)
• 2-3 tablespoons heavy cream

Equipment

• Kitchen Scale (optional, for precise measurements)
• Bundt cake pan
• Hand Mixer
• Large Mixing Bowl
• Whisk

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your bundt pan, but do not spray or grease it just yet.
2. In a large mixing bowl, whisk together the spice cake mix, 1 cup of shredded carrots, and ½ cup of chopped pecans. Ensure these dry ingredients are well combined before adding any liquids.
   15.25 ounces spice cake mix,
   1 cup shredded carrot,
   ¾ cup chopped pecans
   
3. Using a hand mixer, beat in the 4 large eggs (at room temperature), 1 cup of honey vanilla Greek yogurt (at room temperature), and ⅓ cup of vegetable oil. Continue beating until the batter is completely smooth and all ingredients are thoroughly combined, scraping down the sides of the bowl as needed.
   4 large eggs,
   1 cup honey vanilla Greek yogurt,
   ⅓ cup vegetable oil
   
4. Now, generously spray the bundt pan with a nonstick baking spray (one with flour is ideal). Carefully scoop the prepared cake batter into the pan, distributing it as evenly as possible.
   
5. Gently spread the batter into an even layer using a spatula or the back of a spoon, ensuring it fills all crevices of the bundt pan. Lightly tap the pan on your counter a few times to release any trapped air bubbles.
6. Bake for 35-39 minutes. The cake is done when the top springs back when lightly touched, the edges are beautifully golden brown, and a toothpick inserted into the thickest part of the cake comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the bundt pan for exactly 10 minutes. This allows the cake to firm up slightly before you attempt to invert it.
8. After 10 minutes, carefully invert the bundt cake onto a wire cooling rack, cake platter, or serving plate. Allow the cake to cool completely at room temperature, which will take approximately 2 hours. This step is crucial before glazing.
9. While the cake cools, prepare your cream cheese glaze. In a medium bowl, whisk together ½ cup of cream cheese frosting and 2 tablespoons of heavy cream until smooth. You may need to add an additional 1 tablespoon of heavy cream, depending on your desired consistency. The ideal glaze should be thick enough to slowly drip down the sides of the cake but not so thin that it runs entirely off. Test the consistency by drizzling a small amount on the side of the bowl.
   ½ cup cream cheese frosting,
   2-3 tablespoons heavy cream
   
10. Once the cake is completely cooled and your glaze has reached the perfect consistency, gently pour the glaze evenly over the top of the bundt cake. Garnish with the remaining chopped pecans before slicing and serving.

Notes

*If you cannot find honey vanilla Greek yogurt, a plain vanilla Greek yogurt works perfectly. For a touch of added sweetness, you can stir in about 1 teaspoon of honey to your plain vanilla yogurt.

• For optimal texture and flavor distribution, I recommend using hand-shredded carrots. These yield lovely thin pieces that melt beautifully into the cake batter, enhancing its moistness without overpowering the texture.
• A reliable indicator that your cake is finished baking is when the edges begin to subtly pull away from the sides of the bundt pan.
• After baking, allow your cake to cool in the pan for 10-20 minutes. The pan should still be quite warm to the touch. This brief cooling period in the pan is crucial for preventing the cake from sticking when you invert it. Once ready, place a serving plate or cooling rack over the pan and carefully flip, gently tapping the pan to release the cake.
• While the cream cheese glaze is classic, this Bundt cake also tastes incredibly delicious with a rich brown sugar frosting for an alternative flavor profile!

Storage: To maintain its freshness and moisture, store any leftover carrot Bundt cake in an airtight container or under a cake dome. It will keep beautifully in the refrigerator for up to 5 days. For longer enjoyment, the cake can be frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving cold or at room temperature.

Nutrition Facts

Carrot Bundt Cake Recipe

Amount Per Serving (1 slice)

Calories 371
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 8g

Cholesterol 66mg22%

Sodium 301mg13%

Potassium 215mg6%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 28g31%

Protein 6g12%

Vitamin A 1926IU39%

Vitamin C 1mg1%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Versatility in the Kitchen: Cake Pan Sizes & Baking Times

While this recipe is perfectly tailored for a classic bundt cake, offering both beauty and even baking, its adaptable batter means you’re not limited to just one pan! This versatile carrot cake batter can be easily transferred to other cake pan types, allowing you to create different presentations and adjust for various serving needs. Whether you prefer a sheet cake for a crowd or elegant round layers, this recipe has you covered. For instance, if you opt for a 9×13-inch baking pan, the cake will typically require about 40-45 minutes of baking time. If you choose to bake in two 9-inch round cake pans, perfect for a traditional layered look (which you can then frost with a full cream cheese frosting), expect them to bake in approximately 35-40 minutes. Always remember to use the toothpick test for doneness: when inserted into the center, it should come out clean. Adjusting your pan size can transform the serving experience, making this carrot cake truly adaptable to any occasion.

Mastering the Moist Carrot Bundt Cake: A Step-by-Step Guide

Achieving a perfectly moist and flavorful carrot bundt cake from a box mix is simpler than you might imagine. Follow these detailed steps to ensure every slice is a masterpiece, brimming with delightful texture and spiced sweetness.

Step 1: The Essential Prep Work

Begin by gathering all your ingredients. It’s crucial that your eggs and Greek yogurt are at room temperature. This ensures they emulsify properly with the other ingredients, leading to a smoother batter and a more even, tender crumb. Preheat your oven to 350°F (175°C). Shred your carrots finely; hand-shredding often yields thinner, more desirable pieces that blend seamlessly into the cake. Set out your bundt pan, but resist the urge to grease it immediately. Greasing too early can cause the nonstick spray to drip down the sides, leaving gaps that lead to sticking. Wait until just before you pour in the batter.

Step 2: Combining the Dry Wonders

In a spacious mixing bowl, combine the 15.25 ounces (one standard box) of spice cake mix with 1 cup of freshly shredded carrots and ½ cup of chopped pecans. Use a whisk to thoroughly blend these dry components. This initial whisking step ensures that the carrots and pecans are evenly distributed throughout the cake mix, preventing pockets of plain cake and guaranteeing every bite is packed with flavor and texture.

Step 3: Crafting the Silky Batter

Now, it’s time to introduce the wet ingredients. Using a hand mixer (or a stand mixer with the paddle attachment), beat in the 4 large, room-temperature eggs, 1 cup of honey vanilla Greek yogurt (also at room temperature), and ⅓ cup of vegetable oil. Mix on medium speed until all the ingredients are fully incorporated and the batter achieves a smooth, uniform consistency. Scrape down the sides of the bowl periodically to ensure no dry pockets remain. The Greek yogurt is key here, adding incredible moisture and a subtle tang that complements the spiced cake perfectly, while the oil ensures a tender crumb.

Step 4: Pan Preparation and Baking to Perfection

Generously spray your bundt pan with a high-quality nonstick baking spray, ideally one that contains flour. This ensures a clean release and preserves the intricate details of your bundt pan. Carefully scoop the thick, luscious cake batter into the prepared pan, distributing it as evenly as possible around the central tube and into the fluted edges. Use a spatula to gently spread the batter into an even layer, ensuring it fills all nooks and crannies. Give the pan a few gentle taps on the counter to eliminate any air bubbles that might create voids in your finished cake. Bake for 35-39 minutes. To check for doneness, gently touch the top of the cake – it should spring back. The edges should be golden brown, and a toothpick inserted into the thickest part of the cake should come out clean. Avoid overbaking, as this can lead to a dry cake.

Step 5: The Crucial Cooling Process

Once your cake is baked to perfection, remove it from the oven and allow it to cool in the bundt pan for exactly 10 minutes. This short cooling period in the pan is vital; it gives the cake structure a chance to set and prevents it from sticking or breaking when you invert it. After 10 minutes, carefully place a wire cooling rack or a serving platter over the bundt pan, then confidently flip the cake over. Gently tap the pan to encourage the cake to release. Allow the cake to cool completely on the rack for approximately 2 hours. Patience is a virtue here, as glazing a warm cake will cause the glaze to melt and run off, rather than adhering beautifully.

Step 6: Whipping Up the Dreamy Glaze

While your bundt cake cools, prepare the simple yet decadent cream cheese glaze. In a medium bowl, whisk together ½ cup of store-bought or homemade cream cheese frosting with 2 tablespoons of heavy cream. Mix until the glaze is smooth and pourable. The key is consistency: you want a glaze that is thick enough to slowly cascade down the sides of the cake, creating elegant drips, but not so thin that it completely runs off the plate. You might need to add an additional 1 tablespoon of heavy cream, one teaspoon at a time, to reach your desired consistency. Test it by drizzling a small amount on the side of the bowl to observe its flow.

Step 7: The Grand Finale: Glazing and Garnishing

Once your carrot bundt cake is completely cooled to room temperature and your cream cheese glaze is just right, it’s time for the finishing touches. Slowly and steadily pour the glaze over the top of the cake, allowing it to naturally drip down the fluted sides. For an extra touch of elegance and flavor, sprinkle the remaining chopped pecans over the glaze before it sets. This adds both visual appeal and a delightful crunch. Slice and serve this magnificent dessert, ready to impress with its homemade taste and stunning presentation!

Storage Tips for Your Carrot Bundt Cake

To ensure your delicious Carrot Bundt Cake remains fresh and moist for as long as possible, proper storage is key. If you have leftovers (which is rare!), simply place the cake in an airtight container or cover it with a cake dome. When stored in the refrigerator, it will retain its wonderful flavor and texture for up to 5 days. For those who like to plan ahead or wish to enjoy a slice of this heavenly cake much later, it freezes exceptionally well. Wrap the cooled cake tightly in plastic wrap, then an additional layer of aluminum foil, before placing it in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply transfer the frozen cake to the refrigerator and let it thaw overnight. Serve chilled or allow it to come to room temperature for the best experience.