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–+ servings
5 from 2 votes

Carrot Bundt Cake Recipe

By Britney
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Servings: 12 servings
carrot cake bundt cake on a cake stand with maple brown butter cream cheese frosting and chopped pecans on top.
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This carrot Bundt cake is soft, moist, and so easy to make! It’s loaded with warm spices, crushed pineapple, and a touch of molasses for that rich, bakery-style flavor. It's topped it with a maple brown butter cream cheese glaze that makes every bite taste like a piece of heaven!

Equipment

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Ingredients 

  • 2 cups (260 g) Grated Carrots, (about 2-3 large carrots)
  • 2 1/4 cups (281 g) Cake Flour, (or all purpose flour)
  • 1 cup (80 g) Sweetened Shredded Coconut, (coconut shreds)
  • 1 tbsp (1 tbsp) Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp (0.51/2 tsp) Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 3/4 cups (150 g) Sugar
  • 3/4 cups (165 g) Brown Sugar
  • 1 cup (224 ml) Vegetable Oil
  • 3 large (150 g) Eggs
  • 1 tbsp Vanilla Extract
  • 3/4 cup (180 g) Sour Cream, (room temperature)
  • 1/4 cup (60 g) Buttermilk, (room temperature)
  • 1 tbsp Molasses, (optional, but highly recommended)
  • 1/2 cup (83 g) Crushed Pineapples, (drained)

Maple Brown Butter Cream Cheese Glaze

  • 6 tbsp Salted Butter, (browned)
  • 4 oz (113 g) Cream Cheese
  • 2 1/2 cups (180 g) Powdered Sugar
  • 3 tbsp Maple Syrup
  • 1-2 tbsp (1 tbsp) Whole Milk, (optional)
  • 1/2 tsp Vanilla Extract

Instructions 

  • Preheat the oven to 350 degrees F. 
  • Use the fine mesh side of the box grater to grate the carrots into a bowl. Set aside.2 cups Grated Carrots
  • In a medium bowl, whisk together the dry ingredients - cake flour, shredded coconut flakes, cinnamon, nutmeg, ground ginger, ground cloves, baking powder, baking soda, and kosher salt. Set aside. 2 1/4 cups Cake Flour 1 cup Sweetened Shredded Coconut 1 tbsp Ground Cinnamon 1 tsp Ground Nutmeg 1/2 tsp Ground Ginger 1/4 tsp Ground Cloves 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt
  • In separate large bowl, combine sugar, brown sugar, vegetable oil and whisk together until combined, about 1 minute. Then add in the eggs, vanilla extract, sour cream, buttermilk, molasses, and drained crushed pineapples. Whisk together until combined. 3/4 cups Sugar 3/4 cups Brown Sugar 1 cup Vegetable Oil 3 large Eggs 1 tbsp Vanilla Extract 3/4 cup Sour Cream 1/4 cup Buttermilk 1 tbsp Molasses 1/2 cup Crushed Pineapples
  • Add the dry ingredients to the wet ingredients and whisk together until combined, then add in the shredded carrots and fold together. 2 cups Grated Carrots
  • Spray a 10 cup bundt pan with on-stick baking spray (or coat with butter and dust with flour). Pour the carrot cake batter into the prepared bundt pan and bake in the oven for 50-60 minutes (*if using a 12 cup bundt pan, bake for 45-50 minutes), until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs. 
  • ​Let the cake cool in the bundt pan for 10 minutes, then turn over onto a wire rack to cool completely. 
  • Then prep the maple brown butter cream cheese glaze. Add butter to a skillet over medium heat and cook until browned and foamy. Add cream cheese to mixing bowl. 6 tbsp Salted Butter
  • Use an electric hand mixer to beat the cream cheese for 30 seconds to 1 minute, until smooth, then pour in powdered sugar, maple syrup, browned butter, whole milk, and vanilla extract. Mix until smooth on medium speed, about 30 seconds. (Note: the longer the glaze sits, the more it'll thicken) Pour on top of the cooled cake. Garnish with chopped pecans and/or shredded coconut flakes. 4 oz Cream Cheese 2 1/2 cups Powdered Sugar 3 tbsp Maple Syrup 1-2 tbsp Whole Milk 1/2 tsp Vanilla Extract

Notes

  • Finely grate your carrots. Using the fine side of a box grater helps the carrots melt seamlessly into the batter for a uniform crumb, no stringy bits. This is the secret to a good carrot cake! 
  • Weight out ALL fo your ingredients! All of the metric measurements can be found in the recipe card! This prevents adding too much (or too little) ingredients, which can throw off the texture of the recipe.
  • Drain the pineapple thoroughly. Press lightly with paper towels to avoid adding extra liquid to the batter.
  • Use fresh carrots, never pre-shredded. Bagged carrots are too dry and coarse. Freshly grated ones release natural sweetness and moisture.
  • Don’t overbake. Pull it once a skewer comes out with moist crumbs — if it’s bone dry, you’ve gone too far.

Nutrition

Calories: 575kcal, Carbohydrates: 68g, Protein: 6g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 80mg, Sodium: 444mg, Potassium: 211mg, Fiber: 2g, Sugar: 48g, Vitamin A: 4041IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!