This is the best carrot cake, the cream cheese glaze is just perfect, I’m sure this will become your go-to recipe! Say hello to my Carrot Cake Bundt Cake!
For as long as I can remember carrot cake has been one of my favorites.
I couldn’t wait to make it into a Carrot Bundt Cake! I just love bundt cakes and I’m sure you’ll love this Carrot Bundt Cake Recipe I’ve made.
When I first got married, my husband baked me his grandmothers’ carrot cake for my birthday. We remember it now, 20 years later. He even wrote happy birthday on the cake. It was not a perfect looking cake, but it tasted delicious.
Over time I’ve made carrot cakes, but none really had me dreaming about it after one slice, except THIS ONE!
It’s now the go-to cake, and not just for Easter. (Is it the carrots and bunny theme that make it so popular in the spring?)
This cake is moist without being too moist, to gummy, which I don’t prefer… I like a cake to have a great texture and everyone comments that this is that cake.
My Carrot Bundt Cake Recipe has a moist texture and is topped with a tangy cream cheese glaze that compliments it perfectly.
I love a great Carrot Cake Recipe, and this is definitely the best one I’ve tried. I was dreaming about it after just one slice! This Carrot Cake in Bundt Pan is now my go-to, and not just for Easter. Any celebration is better with a slice of this delicious cake! The silky cream cheese glaze that I top this carrot cake with is tangy and not too sweet. Everyone that tries this cake comments on it and asks for the recipe!
I LOVE this bundt pan, it turns out PERFECT bundt cakes. Nothing sticks, as long as I prepare it with a nice baking spray. Baking sprays have oil and flour, that is the key to an easy release. An oil spray is just not the best. I’m sure there are many on the market, I buy Bak-lene brand if you can’t find a baking spray, grease, and flour the pan well.
Do you see that great “crust” on the cake, oh it adds such a great texture without being too firm.
See, so nice, no missing pieces… no crumbs….. just perfect!
Mix up the glaze and place it in a piping bag and cut a hole in the end. The size you cut will determine the look of the icing, I used a larger hole I wanted it to look ribbon-like. It looks a little bit like a flower to me!
Simple and pretty, just what I think a bundt should be.
And DELICIOUS…. of course, it should be delicious.
I added nuts, we are a little nutty here… and love nuts. You can add them or leave them out, up to you. Everyone LOVES that there are nuts in the cake, just wanted to let you know. In case you were wondering.
How Can I Prevent My Bundt Cake From Sticking to the Pan?
A bundt cake sticking to the pan is always a fear of anyone new to baking Bundt cakes. Thankfully, it is so easy to avoid! First start with a high-quality bundt pan, if it’s a really thin pan it will heat fast and create more cake to stick. THIS is my favorite BUNDT PAN. For this Carrot Bundt Cake, I use a good quality nonstick Bundt pan and spray it with baking spray. The baking spray is not the same as a nonstick spray, as it has flour in it as well. If you can’t find a baking spray, butter and flour the pan thoroughly, making sure not to miss any spots.
What Can I Add to Carrot Cake for More Flavor?
This cake is perfect and full of flavor as it is, but feel free to add coconut or pineapple if you prefer. You can leave the nuts in or omit them – we love nuts so I use a cup of chopped walnuts in this Carrot Cake Recipe. You can substitute pecans if you have those on hand. If adding pineapple, be sure to dice and drain well. Pineapple has a lot of moisture in it, so you don’t want to make the cake too heavy or gummy by adding a ton of extra moisture.
What is the Best Way to Glaze a Bundt Cake?
I have found that the easiest and prettiest way to glaze my Carrot Cake Bundt is to use a piping bag with the tip cut off. How large the hole will determine the look of the icing. I like to cut a big hole so that it pipes out in large ribbons. This makes the carrot cake look like a Spring flower! If you don’t have a piping bag, don’t make a special trip to the store. A resealable sandwich bag will work just fine – just cut off one of the corners and use a piping bag.
This is my favorite bundt pan, the cake releases so nicely with prepared with a baking spray, the cakes cook evenly Cuisinart 9.5″ fluted Bundt Pan
- 2 eggs
- ⅔ cup oil
- 2 tablespoons vanilla bean paste
- 2 cups sugar
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup whole milk
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts
- In a large mixer bowl, beat eggs, oil, vanilla, and sugar on medium speed until well mixed.
- Add in flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- Slowly pour in milk and mix.
- Stir in carrots and walnuts until well mixed.
- Prepare a bundt pan with a good baking spray (not just an oil spray) or grease and flour pan well.
- Pour batter into bundt pan.
- Bake at 350° degrees for 50-55 minutes or until a toothpick comes out clean.
- Allow bundt to cool for 15-20 minutes, then turn the bundt out onto a cooling rack.
- Cool completely before icing.
2 oz cream cheese
2 tablespoons butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
approximately 2 tablespoons hot water
In mixer bowl, beat cream cheese, butter with powdered sugar, vanilla. Add in a little bit of hot water at a time until the icing is as think as you'd like to put on the bundt cake. Be sure cake is completely cooled before putting the icing on the cake.