Carrot Bundt Cake Recipe

Full carrot bundt cake on a white plate, drizzled with cream cheese frosting and topped with toasted coconut

4.48 from 21 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
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

US Customary - Metric

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

Spoon your flour into your measuring cup and level it off with a knife. Packed flour makes for a dense cake, and you don't wanna mess up your carrot bundt cake like that. While you’re at it, save yourself the arm workout and shred your carrots using the grater blade on your food processor. If you don’t have that blade, just throw the carrots in with the regular one and pulse until they’re finely chopped.

If you forgot to set out your cream cheese ahead of time for the glaze, just microwave it in 10-second bursts until it’s soft but not melted. And if your glaze feels a little too thick, add a splash more orange juice, just 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!

Storage: You can store it in the fridge for 4 days, fully glazed and covered tightly with plastic wrap or in an airtight container. If it’s unglazed, it can chill at room temp for up to 2 days. Just wrap it up well so it doesn’t dry out. You can pour the glaze into a sealed container and stash it in the fridge too. It’ll keep for a few days.

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