Carrot Bundt Cake

Just like Great Aunt Fran's - moist Carrot Bundt Cake with cream cheese frosting, full of warm spices and homemade goodness.

Carrot Bundt Cake with Cream Cheese Frosting

The kids' Great Aunt Fran was one heck of a baker and she was kind enough to share this recipe with me years ago.

In fact, one of the boys earned Reserve Grand Champion Cook at the 4H Fair with moist Carrot Bundt Cake in the lineup.

Topped with her rich cream cheese frosting, it's the kind of dessert that makes the whole kitchen smell like home.

And using a bundt pan means you can skip the icing, if you prefer, and still have a beautiful dessert with a crisp outer crust to present.

Ingredients

With basic pantry staples, this cake will make you famous at any Midwest church supper, Easter potluck, or family gathering.

Homemade Carrot Cake Ingredients

• All Purpose Flour
• Sugar
• Kosher Salt
• Ground Cinnamon
• Baking Soda - Check the boxes' expiration date.
• Baking Powder - Check your can's expiration date.
• Carrots - freshly grated
• Canola Oil - Any neutral oil will work.
• Eggs - Always use large eggs when baking.

Cream Cheese Frosting Ingredients

• Cream Cheese, room temperature
• Butter, room temperature
• Vanilla Extract
• Kosher Salt
• Powdered Sugar

See recipe card for quantities.

Instructions

1. Preheat the oven to 350 degrees F.
2. Prepare your bundt pan by spraying it generously with baking spray with flour or greasing and flouring the pan. Being careful to get in every nook and cranny.
3. In a large bowl, combine the dry ingredients. Mix well.
4. Add the canola oil, eggs, and carrots. Mix until no dry mix remains.
5. Pour into prepared bundt pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake for 10 minutes in the bundt pan.
7. Remove by placing a cooling rack over the cake and flipping. Allow the cake to cool completely.
8. Make the cream cheese frosting by mixing the soft butter, cream cheese, and salt together. Add in powdered sugar and mix until smooth.
9. Frost cake, as desired.

Hint: This cake is simple enough to stir together in a large mixing bowl. No mixer required.

Substitutions & Variations

• Low Fat Carrot Cake - substitute equal amounts of apple sauce for some or all of the oil to reduce the amount of fat and calories in this cake.
• Gluten Free - substitute all purpose gluten free flour mix, as needed.
• Pineapple Carrot Cake - add an 8-ounce can of undrained crushed pineapple and ½ cup coconut flakes along with the carrots.
• Carrot Raisin Cake - Stir in ½ cup of raisins with the shredded carrots, if desired.
• Nuts - Stir ½ cup of chopped toasted pecans or walnuts into the cake batter or sprinkle them on top of the frosting, if desired.

Preparing a Bundt Pan

Use baking spray with flour, such as Baker's Joy, to prepare your bundt pan for the best results. Alternatively, you can coat your pan with shortening and dust it with flour.

Nordic Ware has a fantastic bundt pan selection, from simple to fancy. Just remember, the more nooks and crannies the pan has, the more pan preparation matters.

Storing a Bundt Cake

Bundt cakes are meant to be shown off so I like to put mine in a covered glass cake dome to serve.

To store the cake, wrap the tightly with plastic wrap to prevent it from drying out.

And since the cream cheese frosting has dairy, you should refrigerate the frosted cake.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Carrot Bundt Cake:

Share the Love

Leave a comment and I'll do my best to answer you!

And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

Food Safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.