Super Moist Carrot Bundt Cake Recipe

Forget what you’ve heard about carrots being just for salads or dieting. They’re killers for any baking treat! Trust me, I’ve got a simple recipe for carrot bundt cake that’ll knock your socks off.

Why We All Love Homemade Carrot Bundt Cake Recipe

• You won’t believe what shredded carrots can do for a cake. They keep it yummy and super moist — no dryness in sight! Spices like cinnamon, nutmeg, or ginger team up to give your tongue a cozy feel, with the tangy, creamy cheese frosting right on top to balance the sweeter parts. Talk about a massive hit!
• But wait, there’s more! Consider tossing in some chopped nuts (like walnuts or pecans) and maybe some plump raisins or cranberries. Or, try whipping up carrot cakes with some juicy pineapples. The extra flavor burst will blow your mind away.
• Now, you’ve got TONS of options when it comes to pairing. A cup of coffee or tea is the classic, but you can go for white or sparkling wine on special occasions. It all plays perfectly with the warm flavors of the cake.

9 Basic Steps To Make Carrot Bundt Cake

Ingredients

Let’s break down the key ingredients of our carrot bundt cake:

Oil: Forget butter. Oil is our best friend here! It will keep your cake moist and tender for days – and that’s a huge game-changer in big cakes like this or classic carrot cake loaves, where we need serious staying power.

Brown sugar: Trust me, this guy will unlock maximum flavor and moisture in your carrot bundt cake. Granulated sugar just can’t compete, period.

Eggs: You’ll need a bunch (4 for the batter and 1 more for the dreamy cheesecake swirl). Make sure they’re at room temp so mixing will be a breeze.

Applesauce: Oil, eggs, sugar, and fresh carrots alone won’t cut for the melt-in-your-mouth texture. Enter unsweetened applesauce, the ultimate magic touch! You can also try crushed canned pineapple if you feel extra.

Baking spices: Cloves, cinnamon, ginger, and nutmeg join in for the best flavor bomb. But remember: too much of them will overpower everything. Stick to my ratios (especially with cloves and nutmeg) to keep it balanced.

Brick cream cheese: Cream cheese goods are not the same, so you must go for the best stuff, full-fat brick cream cheese  — not the spreadable versions you slather on bagels! It makes all the difference, trust me.

Carrots: Here’s the deal: grate your carrots instead of buying the pre-shredded stuff. Why? Well, those store-bought shreds are usually dry as a bone. Grate them yourself, and you’ll notice they’re super moist – exactly what we want for a perfect cake. 

• Tip: You can grate them into small pieces or shred them into larger ones — it doesn’t matter! I personally like shredding them into large pieces first and then giving them a few rough chops with my sharp knife.

Instructions

Step 1.

First, preheat your oven to 350°F (177°C). Grab a Bundt pan (generous size from 12 to 15 cups) and grease it all over with butter or nonstick cooking spray.

Step 2. 

In a big bowl, mix 4 eggs, oil, brown sugar, orange zest, vanilla, and applesauce until smooth and creamy. 

Step 3.

Whisk flour, baking soda, baking powder, cinnamon, salt, ginger, cloves, and nutmeg in another bowl. Then, combine the dry and wet ingredients in one bowl and gently fold them with a wooden spoon or silicone spatula. Toss in the pecans and shredded carrots  — yum!

Grab your Bundt pan again and pour half the batter in there.

Step 4.

Next up, let’s make our creamy, dreamy cream cheese layer. 

Beat in these ingredients until smooth and completely combined: cream cheese (about 1 minute at medium mixer speed), the remaining egg, sugar, and vanilla (1 minute at high speed). Spread that goodness over the batter in the pan. Don’t spread it to the pan’s very edges; that’s too far.

Step 5.

Finally, pour the rest of your cake batter over the cream cheese layer. Grab a sharp knife and gently swirl everything together.

Step 6.

Now comes the hardest part: waiting for that cake to bake! 

Pop it in the oven and bake for about 55 to 75 minutes. Stick a small toothpick in there; you’re good to go if it is clean when you pull it out.

Still, this moist carrot cake is a beast, big and heavy, so don’t freak out if it takes a bit longer than 75 minutes. If you see the top over-browning too quickly, cover it loosely with foil.

Step 7.

You must want to dig in right after baking, but hold off! Let it cool in the pan for about 30 minutes. Then, carefully flip this Bundt cake on a rack and let it cool completely. Patience is key here, my friend.

Step 8.

While you wait, let’s whip up the glaze. 

Mix all your glaze ingredients until smooth. Tweak the consistency to your liking: add more liquid if it’s too thick. If it’s too thin, go for extra confectioners’ sugar. Easy peasy.

Step 9.

The cake is cool, and the glaze is ready. It’s showtime! Drizzle that glaze all over the entire cake, slice it up, and enjoy.

Note

Cinnamon, nutmeg, and ginger are the classic trio, but you can always play around with other warm spices, like: 

• Cardamom: The warm, slightly citrusy aroma and flavor dance well with other spices in your carrot cake. 
• Allspice: If you don’t want to leave any part of the original trio, try allspice; it combines hints of ALL THREE to add more depth to your cake!
• Cayenne pepper: A tiny pinch of cayenne pepper (very tiny, btw) can add a subtle kick that evens out the sweet, warm kicks of other spices.

FAQs

Can I Top My Cake With Whipped Cream Or Mascarpone Frosting?

Totally! As long as you follow my base recipe, there’s plenty of room for creative touches when it comes to topping and icing. 

What If I Don’t Have A Bundt Pan For This Carrot Cake Recipe?

No worries. You can always switch to carrot cake cupcakes.

Have fun!

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