I’ve made this carrot bundt cake so many times I don’t even need to look at a recipe anymore, boos. It’s so much easier to pull together than frosting a carrot layer cake, and just as delish. The hardest part is grating the carrots and mixing up the glaze. The orange cream cheese glaze. Carrot and orange go together like biscuits and gravy! Ya gotta get into this carrot bundt cake.
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How To Make a Carrot Bundt Cake
These step-by-step photos show how to make a carrot bundt cake with cream cheese glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Carrot Bundt Cake Recipe
1. Whisk together carrots, sugar, sour cream, oil, eggs, and vanilla
Mix until everything is well combined.
2. Combine the flour, leavening, spices, and salt in a separate bowl
Sift together until evenly mixed.
3. Add the dry ingredients to the wet ingredients and mix
Whisk until fully incorporated and smooth.
4. Pour the carrot batter into a prepared bundt pan
Spread evenly in the pan.
5. Bake the carrot bundt cake until set in the center
Bake until a toothpick comes out clean, then cool in the pan before turning out onto a rack.
6. Beat the cream cheese, then add confectioners’ sugar
Mix until smooth, adding the sugar in intervals.
7. Add orange juice and vanilla and mix until pourable
Stir until the icing is smooth and easy to drizzle.
8. Drizzle the orange cream cheese icing over the cake and garnish
Pour the icing over the cooled cake, top with toasted coconut, and serve.
PRO TIP: If your icing feels too thick, add more orange juice (a little at a time) until it hits the texture you like. Some people like it to drizzle, some like it to drip… do you, boos!
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Full Carrot Bundt Cake Recipe
Carrot Bundt Cake Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- 10 cup Bundt Pan
Ingredients
For the Cake:
- 2 cups shredded carrots
- 1¾ cup granulated sugar
- ½ cup sour cream room temperature, or plain Greek yogurt
- ½ cup vegetable oil
- 4 large eggs room temperature, lightly beaten
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
For the Glaze:
- 8 ounces cream cheese room temperature
- ⅓ cup confectioners sugar
- ¼ cup orange juice
- 1 teaspoon pure vanilla extract
- Optional: toasted coconut for garnish
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- In one large bowl, whisk together shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg.
- Slowly add the dry ingredients to the wet ingredients and whisk together until well incorporated.
- Add the batter to a non-stick sprayed 10 inch bundt pan and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.
For the Glaze:
- Add cream cheese to your mixer (or use a hand mixer and medium size bowl) and mix on medium high speed.
- Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated.
- Next add orange juice and vanilla extract and mix until smooth and pourable (add a little bit more orange juice if you want the icing a little looser or until you get the consistency you prefer).
- Drizzle icing over top of cooled cake.
- Optional: Garnish the top of the pound cake with toasted coconut and robin eggs and serve.
Notes
How to Store
- Room Temp: If the cake is unglazed, you can keep it covered tightly at room temp for up to 2 days. Cover it well so it doesn’t dry out.
- Fridge: Once glazed, store it covered in plastic wrap or in an airtight container for up to 4 days. You can also keep the glaze separate in a sealed container in the fridge for a few days and drizzle when ready.
- Freezer: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. You can freeze the whole cake too, just make sure it’s wrapped well. Thaw in the fridge overnight before serving.
Nutrition
Recipe Tips
- Grease your pan good. Even if it says nonstick, don’t trust it. Get in every nook and cranny! Or even better, use my homemade cake release. It’s foolproof, boos.
- Shred your own carrots. The pre-shredded ones from the store can be dry as a bone, and they won’t give you the same texture. Save yourself the arm workout and use the grater blade on your food processor. If you don’t have that blade, toss the carrots in with the regular blade and pulse until finely chopped.
- Measure the flour the right way. Spoon the flour into your measuring cup and level it off with a knife. Packed flour can make your carrot pound cake too dense and heavy.
- Soften the cream cheese. Pop it in the microwave in short bursts until soft so your glaze comes out smooth and easy to drizzle.
Recipe Help
Yep, give those carrots a quick peel. It will keep your moist carrot bundt cake without any tough bits.
You sure can! Bake it in two 9-inch round cake pans or use a 9×13-inch pan.
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