Carrot Bundt Cake Recipe

A slice of a carrot bundt cake on a white plate with a gold fork

4.17 from 12 votes

This Carrot Bundt Cake recipe is made with freshly grated carrots and sour cream to keep it moist. Warming spices cinnamon, clove and nutmeg give it a classic flavor.

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 303kcal

Author: Jocelyn Delk Adams

Equipment

Sieve
Mixing Bowls
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