Carrot Bundt Cake
An easy, moist and delicious Carrot Bundt Cake, perfect for any occasion, with a rich and flavorful blend of cinnamon, nutmeg, and cream cheese frosting!
A Classic Carrot Cake Transformed
A perfect combination of carrots, warm spices from the spice cake mix, citrusy orange zest, crunchy nuts and the sweetness of crushed pineapples make this version of a classic carrot cake simply irresistible. Enjoy a slice of this carrot cake with a cup of tea or coffee for an afternoon snack or as an Easter dessert!
It came out amazing and I got so many compliments!
– Alicia
Frequently Asked Questions:
I used a Duncan Hines Spice Cake Mix when I made this recipe. You can use a different one if you prefer. Or use your favorite homemade spice cake recipe. I think Pillsbury makes a great version as well. Look for the brands that still sell the cake mix in a 15.25 ounce size. Betty Crocker has gone down to 13.25 ounces so you don’t get quite as much cake anymore.
Sure! If you don’t have spice cake mix, I imagine you could use a yellow cake mix or vanilla. In order to add more flavor that you would expect from a carrot cake, try adding two teaspoons of cinnamon and a pinch of ginger when preparing the batter.
While I usually like using shortcuts to make things simpler in the kitchen (hello, spice cake mix), I actually don’t recommend using the pre-shredded carrots in a bag. You need the moisture from the fresh shredded carrots to help the cake stay moist. The prepackaged ones are too dry.
Don’t just press the lid into the can, you want some moisture to stay with the pineapple chunks. Instead, empty the can of pineapple into a colander and let the pineapple sit for a few minutes to drain off excess liquid.
The pineapple really sets this carrot bundt cake with pineapple up to a whole new level.
I don’t recommend using the low or light versions of these. I think the full fat sour cream and the full fat cream cheese provide the best texture as well as incredible moistness and flavor for both cake and the frosting.
Yes! If you like more spice flavor in your typical carrot cake recipes, try adding ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the cake batter for even more flavor.
Don’t worry! Personally, I find that using a baking nonstick spray that has flour in it, like Baker’s Joy (paid affiliate link) or Pam for Baking (paid affiliate link) are all you need to help your bundt cake pop out when finished baking. They work beautifully but you gotta get the kind with flour in it.
Additionally, you could grease the pan with Crisco shortening and then flour it, but I find that the non stick spray with flour works like a charm and is quicker and easier.
No, since this cake uses cream cheese in the frosting, you need to refrigerate it when you aren’t eating it. At most, the carrot cake can sit out for about 2 hours.
Store leftover cake either covered tightly or in an airtight container in the fridge for up to 3 days.
Knowing when this cake is done may depend on what kind of baking pan you use. The bake time will vary based on the finish of your bundt pan. If you use a dark-colored pan, your bake time will be closer to 40 minutes. If using a lighter pan, your bake time will be closer to 50 minutes.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- spice cake mix – this does start with a boxed cake mix (my personal favorite is Duncan Hines and Pillsbury) but we add so many other flavors to this that no one will know it is a boxed cake mix when we’re done! You will not be following the ingredient listing on the back of the box – only use the ingredients I have listed here.
- large eggs – if you have time, allow the eggs to come to room temperature. This helps them mix into the batter much easier.
- canola oil – any neutral flavored oil will work here like vegetable oil.
- sour cream – you do not taste the sour cream in this cake. It just adds moistness. I always hear from people who don’t like (or their spouse doesn’t like sour cream) and I can assure you no one will taste the sour cream. It just makes this cake super moist.
- orange zest – I think this adds that special flavor that you can’t quite put your finger on but really takes this cake over the top.
- carrots – I know it’s tempting to pick up a bag of the pre-shredded carrot sticks but resist the temptation. They are just too crunchy to use in this. You want to shred them yourself so they blend in well to the cake better and to make an overall better texture for this cake.
- crushed pineapple – you want to make sure the pineapple is drained really well. Get as much moisture as you can.
- cream cheese – if you don’t like a cream cheese frosting (which is the traditional frosting for carrot cake) – you could just make a basic buttercream frosting with butter, powdered sugar and milk.
- unsalted butter – you could use salted butter if that is all you have on hand. Honestly, there is such a little amount of salt in salted butter that it really won’t make an impact here.
- powdered sugar
- vanilla extract
- whole milk
- chopped walnuts – this is optional if you don’t like nuts.
How To Make Carrot Bundt Cake:
Preheat the oven to 325F degrees. Spray a 10-cup bundt pan (really well!) with nonstick cooking spray that has flour in it (like Baker’s Joy) and set aside. If you don’t have Baker’s Joy, just grease and flour the bundt pan. Combine the cake mix, eggs, oil, sour cream, and orange zest in a large mixing bowl and whisk until well combined (this can also be done in a stand mixer or with a handheld electric mixer.) Gently stir in the carrots, pineapple, and walnuts.
Pour the batter into the prepared bundt pan and bake on the middle rack in the oven for 45-55 minutes or until a toothpick inserted into the center comes out with no raw batter. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Once it’s done cooling, you can turn it out onto a cake platter. Once the cake has cooled completely, prepare the glaze. In a large bowl, beat the cream cheese and butter with a hand or stand mixer until smooth.
Add the powdered sugar, vanilla, salt, and one tablespoon of milk and beat until smooth. Add more milk, one teaspoon at a time until the desired consistency is reached. The glaze should only hold its shape for a few seconds when a spoon is dragged through it.
Pour the glaze over the cake and let it drip down the sides. Sprinkle the crushed walnuts over the top while the glaze is still wet.
Allow the glaze to set before slicing and serving.
Craving More Recipes?
- Carrot Cake Loaf
- Carrot Cake Cookies
- Carrot Poke Cake
- Pineapple Upside Down Bundt Cake
- Cinnamon Roll Cake
- Chocolate Pudding Bundt Cake
- Italian Love Cake
- Snickerdoodle Bundt Cake
- 50 Easter Recipes
Carrot Bundt Cake (+Video)
Ingredients
Cake
- 15.25 ounce box spice cake mix (Duncan Hines or Pillbsury)
- 4 large eggs (room temperature)
- ½ cup canola oil
- ½ cup sour cream
- 1 Tablespoon fresh orange zest
- 2 cups finely shredded carrots (use fresh carrots, not pre-shredded)
- 8 ounce can crushed pineapple, drained well
- ¾ cup chopped walnuts (optional if you don't like nuts)
Cream Cheese Glaze
- 6 ounces cream cheese, room temperature (this will be about 3/4 of a block of cream cheese)
- 2 Tablespoons unsalted butter, room temperature (can use salted)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional)
- 1-3 Tablespoons whole milk
- ¼ – ½ cup chopped walnuts (for topping, optional)
Instructions
- Preheat the oven to 325F degrees. Spray a 10-cup bundt pan (really well) with nonstick cooking spray that has flour in it (like Baker’s Joy) and set aside. If you don’t have Baker’s Joy, just grease and flour the bundt pan.
- Combine 15.25 ounce box spice cake mix, 4 large eggs, ½ cup canola oil, ½ cup sour cream and 1 Tablespoon fresh orange zest in a large mixing bowl and whisk until well combined (this can also be done in a stand mixer or with a handheld electric mixer).
- Gently stir in 2 cups finely shredded carrots, 8 ounce can crushed pineapple, drained well and ¾ cup chopped walnuts.
- Pour the batter into the prepared bundt pan and bake on the middle rack in the oven for 45-55 minutes or until a toothpick inserted into the center comes out with no raw batter.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Once it’s done cooling, you can turn it out onto a cake platter.
- Once the cake has cooled completely, prepare the glaze. In a large bowl, beat 6 ounces cream cheese, room temperature and 2 Tablespoons unsalted butter, room temperature with a hand or stand mixer until smooth.
- Add 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt and 1-3 Tablespoons whole milk and beat until smooth. Add more milk, one teaspoon at a time until the desired consistency is reached. The glaze should only hold its shape for a few seconds when a spoon is dragged through it.
- Pour the glaze over the cake and let it drip down the sides. Sprinkle ¼ – ½ cup chopped walnuts over the top while the glaze is still wet.
- Allow the glaze to set before slicing and serving.
Video
Notes
- Store leftovers for up to 3 days in the refrigerator. Once frosted, the cake should be refrigerated within 2 hours so the cream cheese glaze does not go bad.
- The bake time will vary based on the finish of your bundt pan. If you use a dark-colored pan, your bake time will be closer to 40 minutes. If using a lighter pan, your bake time will be closer to 50 minutes.
- If you prefer your carrot cake with a lot of spice, add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg when preparing the cake batter.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I replaced the nuts with raisins and let the raisins plump up in the pineapple juice before draining it. I also replaced the sour cream with plain Greek yogurt. It turned out delicious!!!!
Trying it for the first time today! Super excited. My batter was a little thick, but I’m hoping everything’s comes out great! Took it to the 55 minutes. I kind of felt it still needed another five minutes. Will report back once we cut into it.
It came out amazing and I got so many compliments!
Did a test run of this before Easter – it’s definitely a winner thank you!
This looks delicious and simple to make. Can you still make it and not use the pineapple
Yes of course! It does add a bit of extra moistness to the batter but it’s not absolutely necessary 🙂
Made this for Easter and it was a huge hit with the family!
That makes me so happy to hear! Thanks so much for taking the time to come back and comment!