A few years ago my friend gave me the best carrot cake recipe, I shared it on the blog and it has been one of the most popular recipes on the site since! We always make it for Christmas and Easter and every time my mom comes to visit she begs me to make it for her. It’s delicious and perfect and everything a carrot cake should be.
With that said, sometimes I just don’t appreciate the fact that frosting a double layer cake (which that recipe is for) can be a little time consuming and tricky. I’m also a huge fan of bundt cakes, I think they are pretty and I love how simple they are to make and frost or glaze. Soooo, I was like, “Why haven’t I turned this recipe into a bundt cake recipe yet?”
I went for it and with Easter around the corner I thought now would be the perfect time to share my bundt version of that cake, so here it is! I hope you love it as much as our family does.
And guys! Is it just me or are bundt cakes the cutest little cakes ever!
More delicious bundt cake recipes:
- Dreamy Toasted Coconut Bundt Cake
- Best Lemon Blueberry Bundt Cake
- Jewish Apple Cake
- Best Ever Banana Bundt Cake
- Andes Mint Chocolate Bundt Cake
Other things to consider when making this cake:
A word about Walnuts and Raisins
Okay, so the original (double layer) recipe calls for walnuts and raisins. I don’t normally like raisins in baked goods, but I don’t mind them in this cake. If you don’t like them, leave them out it will not be a problem.
Now about the walnuts. I like the flavor and texture walnuts add to this recipe, but I noticed that the walnuts in this recipe when cooked in a bundt pan have a tendency to sink to the bottom. This isn’t a huge issue but some of them will stick to the pan and leave little divets in your cake (not a huge deal if you are going to cover it with frosting). My suggestion is to chop them smaller/finer then you normally would and that will help them not sink so much.
Baking Time and TEMPERATURE
I suggest baking this cake at 350 degrees for approximately 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Don’t be alarmed if your cake takes an extra 5 minutes or even 10…every oven is different and your carrots may have more moisture from one day to the next…you really can’t know what might make it take a little extra time sometimes. Go by the toothpick test not the recommended time.
My bundt pan is a standard size bundt pan. If you are not sure what size your’s is, don’t worry, just be sure to never fill a bundt pan more then 2/3 full or it will most likely over flow. If you have extra batter, put it in a small pan or cupcakes and watch it closely because it will cook faster then the bundt cake.
You can also put your bundt pan on top of a cookie sheet in the oven if you are worried about it over flowing…for the record this recipe has never overflowed out of my pan and I use all the batter.
- FOR THE CAKE
- 1½ cups white sugar
- ½ cup oil
- 3 eggs
- ¾ cup sour milk, put 1 tsp lemon juice in a your measuring cup and then fill to ¾ cup with milk, let sit for 3-5 minutes
- 2 tsp vanilla
- 2 cups flour,
- 2½ tsp cinnamon
- 2 tsp baking soda
- ½ tsp salts
- 2 cup finely shredded carrot. (don't do the big shred or they will still be a little crunchy even after cooking)
- 1 cup crushed pineapple, don't drain
- 1 cup shredded coconut
- ½ cup walnuts, chopped very fine (plus more for garnish on frosted cake if desired)
- 1 cup raisins (optional)
- FOR THE FROSTING
- 2 (8oz) packages of cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees and grease and flour your bundt pan.
- In your mixer or with a hand mixer, combine sugar, oil, eggs and milk. Mix well.
- Add vanilla and mix until combined
- Add flour, cinnamon, baking soda and salt and mix until combined.
- Next fold in the carrots, nuts, coconut, pineapple and raisins (if using). Fold them in until they are evenly distributed throughout the cake.
- Pour the batter into the greased bundt cake pan.
- Bake at 350 degrees for approx 50-60 minutes or until toothpick comes out clean from center of cake.May need an additional 5 minutes or more...just depends on moisture content of carrots and other outside factors that can be different from day to day.
- Let cool completely before frosting. Run a butter knife around all the edges of the cooled cake and carefully invert it onto a plate or cake stand.
- TO MAKE FROSTING
- Combine softened cream cheese, butter, powdered sugar and vanilla. Mix with a hand mixer until completely blended and fluffy. Put spoonfuls of frosting evenly over the top of the cake. Use the back of a spoon to gently press and smooth the frosting down to the bottom edges to cover the cake. If desired sprinkle the frosted cake with chopped walnuts.
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