Carrot Bundt Cake

This Carrot Bundt Cake is moist, flavorful, and packed with warm spices, shredded carrots, and a sweet cream cheese center that is also topped with a rich cream cheese frosting. It's the perfect dessert for any occasion!

Course Dessert

Cuisine American

Keyword bundt, carrot cake

Prep Time 20

Cook Time 40

Decorate/Chill 1

Total Time 2

Servings servings

Calories 612kcal

Equipment

Bundt Cake Pan
Hand or Stand Mixer

Ingredients

Cake

2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 ½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 ½ cups vegetable oil
4 eggs
¼ cup milk
2 teaspoons vanilla extract
3 cups carrots grated - chopped into smaller pieces

Cream Cheese Layer

8 ounces cream cheese
½ cup granulated sugar
½ teaspoon vanilla extract

Cream Cheese Glaze

4 ounces cream cheese
¼ cup unsalted butter
¼ teaspoon vanilla extract
3 cups confectioner’s sugar
¼ cup milk

US Customary - Metric

Instructions

Cake

Preheat the oven to 350 degrees.
Prep the bundt pan by generously greasing, or using a baker’s release product to ensure easy release. Set aside.
Whisk the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a mixing bowl until combined.
Beat in the vegetable oil, eggs, milk, and vanilla - working until a smooth batter has formed.
Fold in the carrot pieces.
Set the bowl aside while you make the filling.

Filling

Whisk the cream cheese, sugar, and vanilla together in a mixing bowl until creamy.
Transfer this mixture to a piping bag.

Bake

Transfer half of the cake batter to the prepared pan.
Pipe the filling mixture on top of the cake batter.
Top with the remaining cake batter. This should fill the pan ¾ full.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Glaze

Blend the cream cheese and the butter together in a mixing bowl until smooth.
Mix in the confectioner’s sugar, milk, and vanilla - whisking well until the glaze is smooth and thick.

Decorate

When the cake is done baking - let it cool for 10-15 minutes before gently inverting it onto a wire rack to remove it from the pan.
Pour the glaze over the top of the cake - allowing it to drip and drizzle over the edges of the cake. You can guide the glaze with a knife or spoon to coat as desired.
Let cool for another 15 minutes before cutting and serving.

Nutrition