Sweet, spicy, and elegantly shaped, this Carrot Bundt Cake is sure to be a springtime hit, or even a year-round fave!
As soon as the first blossoms of spring emerge, that’s my cue to start tucking away my hearty winter recipes and start loading up my shopping cart with all of spring’s fresh bounty. Carrots are a favorite springtime ingredient around my house—we love eating them in salads, soups, stir-fry, and often simply roasted on their own. But it’s not just savory dishes to which we enjoy adding carrots. My entire family also loves a good carrot cake. In fact, if there’s one cake we can all agree on for dessert, it’s carrot cake.
And because I love serving desserts that have a pretty presentation, I prefer to use a Bundt cake pan when making carrot cake. The interesting shape just gives the cake such a lovely wow factor and really elevates it from a regular cake pan. Though Bundt cakes were inspired by a European ring-shaped cake known as kugelhopf and sometimes gugelhupf, did you know that the Bundt cake pan is actually a relatively recent innovation? An American company called Nordic Ware started making these decorative aluminum pans in the 1950s, and they have grown in popularity ever since.
In addition to having a beautiful shape, this Bundt cake also has incredible flavor. The brown sugar and vanilla lend extra sweetness to the already sweet carrots, while the cinnamon adds a warm, spicy element, and the walnuts give it a great crunch. But the cream cheese glaze drizzled on top is definitely what takes this carrot-filled confection to the next level!
Is This Carrot Bundt Cake Healthy?
Sure, this cake may contain carrots, which are full of vitamin A and other essential nutrients that are good for you. But a cake is still a cake. And this recipe has its fair share of indulgent ingredients like sugar, butter, and cream cheese. While it’s a great treat, it’s one that should be enjoyed every now and then.
For our dairy-free friends, you can omit the frosting or make a dairy-free frosting using almond milk, powdered sugar, and plant-based butter. For those who prefer to avoid gluten, you can also make the cake with a gluten-free flour blend.
Tips When Using A Bundt Cake Pan
If you’ve never used a Bundt cake pan, there are a few tips and tricks you can follow to ensure your cake turns out beautifully. First and foremost, be sure to thoroughly grease the pan—even if it’s a nonstick pan—to ensure the cake doesn’t get stuck. This recipe calls for using nonstick cooking spray to grease the pan, but you could also use shortening or lard. Just don’t use butter, as the milk solids can cause the cake to stick. It may also help to use a pastry brush to get into the tiny, more detailed areas of the pan.
When pouring the cake batter into the pan, only fill it about two-thirds to three-quarters full to allow enough room for the cake to rise while baking. Tap the pan against the counter a few times to release any air bubbles. Sometimes, Bundt pans can cause your cake’s bottom to become dome-shaped, which means your cake won’t lay flat. To prevent this, you could try turning your oven temperature down by 25°F and letting it bake a few minutes longer. When it’s time to remove the cake from the pan, run a knife around the edges first. Don’t forget to run it around the center portion of the pan as well. Let it cool for a minimum of 10 minutes before inverting the pan onto a wire rack.
How Do I Store Leftovers?
Store any leftover carrot cake in an airtight container in the refrigerator for up to 4 days. You can also put it in a freezer-safe container or wrap it in foil and place it in a zip-top bag and freeze it for up to 3 months. Allow it to thaw in the fridge overnight before serving.
Serving Suggestions
Personally, I can’t have a slice of carrot cake without a cup of coffee or tea to go with it. I highly recommend serving your cake with a Homemade Caramel-Vanilla Iced Coffee or an Iced Latte. If you’re more of a tea person, try pairing your carrot cake with a Chai Latte—the chai spices harmonize well with the cinnamon spice in the cake!
If you’d like to serve a scoop of ice cream on the side of your cake, consider pairing it this Cottage Cheese Ice Cream for a boost of protein. This Homemade Frozen Yogurt, which has a fruity pineapple flavor, would also be a tasty accompaniment.
Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 4 large eggs
- 3/4 cup olive oil
- 2 cups light brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups carrots finely grated
- 4 ounces cream cheese at room temperature
- 2 tablespoons unsalted butter softened
- 1-2 tablespoons milk
- 1 cup confectioners’ sugar
- 1/4 cup walnuts chopped for garnish
Instructions
- Preheat your oven to 350°F. Grease a 10-cup Bundt pan with nonstick cooking spray.
- In a bowl, mix the flour, baking soda, baking powder, salt, cinnamon, raisins, and chopped walnuts.
- In a separate bowl, whisk the eggs, olive oil, brown sugar, vanilla extract, and grated carrots until well combined.
- Fold the wet ingredients into the dry ingredients until just mixed, ensuring not to overmix.
- Transfer the batter to the prepared Bundt pan and bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- While the cake cools, use an electric mixer to beat the cream cheese, butter, and milk. Gradually add the powdered sugar, and then add the vanilla. Pour the cream cheese glaze over the cooled cake and garnish with chopped walnuts.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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