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–+ servings

Carrot Bundt Cake

Karissa Parrish
This carrot pound cake is perfectly moist, tender, and sturdy. It's filled with plenty of grated fresh carrots and is topped with a cream cheese icing!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 slices

Equipment

  • Bundt Pan (10 cups)
  • Mixing Bowls
  • Grater

Ingredients:
 
 

Carrot Pound Cake

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup brown sugar
  • 1 cup vegetable oil (or canola)
  • ¾ cup sugar
  • ½ cup yogurt (plain or vanilla), room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups freshly grated carrots

Cream Cheese Frosting

  • 4 ounces block-style cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract
  • crushed walnuts (optional)

Instructions:
 

  • Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.

Carrot Pound Cake

  • In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves. Set aside.
  • In a large bowl, whisk together the brown sugar, oil, sugar, yogurt, eggs, and vanilla extract until thoroughly combined. Pour in the dry ingredients and whisk until everything is incorporated. Then fold in the freshly grated carrots using a silicone spatula.
  • Pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 25 minutes before removing it and letting it cool completely on a wire rack.

Cream Cheese Frosting

  • In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy (about 1 minute). Add the powdered sugar, 2 tablespoons of milk, and the vanilla extract. Mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy
    *If the frosting is too thick, add a ½ tablespoon of milk at a time until desired consistency.
  • Pour the glaze over the cooled bundt cake and then cut into slices.
  • Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

Notes:

Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with cooking spray to avoid the cake from sticking.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Carrots: Make sure to freshly grate your carrots. Do not use the pre-shredded carrots from the store.
Cream Cheese Icing: Make sure the cake has cooled completely before pouring on the frosting.

Nutrition

Serving: 1sliceCalories: 349kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 262mgPotassium: 118mgFiber: 1gSugar: 36gVitamin A: 2681IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword best carrot cake, carrot bundt cake, carrot pound cake, cream cheese frosting
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