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! And, since this is a dressed-up box cake mix recipe, you know it’s going to turn out SUPER moist yet will totally taste like it’s homemade!
FREQUENTLY ASKED QUESTIONS:
I used a Betty Crocker Super Moist 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.
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
- large eggs
- canola oil
- sour cream
- orange zest
- carrots
- crush pineapple
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- kosher salt
- whole milk
- chopped walnuts
HOW TO MAKE A CARROT BUNDT CAKE
Preheat the oven to 325F degrees. Spray a 10-cup bundt pan 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 walnut over the top while the glaze is still wet.
Allow the glaze to set before slicing and serving.
CRAVING MORE RECIPES?
Carrot Bundt Cake
Ingredients
Cake
- 15.25 ounce spice cake mix
- 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
Cream Cheese Glaze
- 6 ounces cream cheese, room temperature (this will be a little over 3/4's of a block of cream cheese)
- 2 Tablespoons unsalted butter, room temperature room temperature
- 1 ½ cups powdered sugar (also called confectioners sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 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 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 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 kosher 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.
Notes
- Use a nonstick baking spray to help get the cake out of the bundt pan.
- 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.
- This recipe was tested with Betty Crocker super moist spice cake mix.
- Yellow cake mix can be used instead of spice cake mix. Add two teaspoons of cinnamon when preparing the batter to add the spice flavor.
- 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.
- Use freshly shredded carrots, not pre-packaged shredded carrots. The prepackaged carrots will be too dry and will not release the moisture the cake needs.
- Empty the can of pineapple into a colander and let it sit for a few minutes to drain. Do not press the pineapple to drain, you do not want it completely dry.
- For the best flavor and texture, use full-fat sour cream in the cake and full-fat cream cheese for the frosting.
- 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.
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!