Carrot Cake Bundt Cake with Cream Cheese Frosting
If you love carrot cakes, you'll love this carrot cake bundt cake with cream cheese frosting. It's the perfect Easter, spring or anytime dessert.
Carrot Cake Bundt Cake with Cream Cheese Frosting
This carrot cake Bundt cake is the perfect dessert when you want something classic, moist, and packed with flavor.
Carrot cake is something that is a favorite for one of my kids. When he was young, I used to always make him a carrot cake for his birthday. This Bundt cake is perfect for birthdays.
The cream cheese frosting that drizzles down the sides makes this cake seem extra special.
Ingredients
All-purpose flour: we use an unbleached all-purpose flour.
Spices: Use cinnamon, ground ginger, and nutmeg.
Baking powder: Be sure to use fresh baking powder, as it can lose its effectiveness over time.
Baking soda: Like baking powder, this helps with the rise, and it reacts with the acidity in the yogurt.
Salt: A pinch of salt balances the sweetness.
Granulated sugar & light brown sugar: We use both granulated and brown sugar in this cake.
Eggs: Make sure to pull out your eggs about 30-60 minutes before making to allow it to come to room temperature.
Vegetable oil: I use vegetable oil here, but any neutral oil will work.
Plain Greek yogurt: Make sure to use plain yogurt and not flavored.
Vanilla extract: Make sure to use vanilla extract if possible and not imitation vanilla. Used in both the cake and the frosting.
Grated carrots: Freshly grated carrots are key to the texture and flavor. Use a fine grater for the best result; avoid pre-grated carrots as they can be too dry.
Chopped pecans or walnuts: These are optional.
Raisins: You can skip them if you're not a fan.
Orange zest: Freshly grated zest is best for its strong aroma and flavor.
Cream cheese: Used in the frosting. Make sure to pull it out 30-60 minutes to allow it to come to room temperature.
Unsalted butter: Make sure to pull this out at the same time as the cream cheese.
Powdered sugar: Sift it first to avoid lumps.
Milk: Add milk to the frosting to reach the right consistency.
How to Make
Preheat the oven to 350°F (175°C) and grease and flour a 10-cup bundt pan.
In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt until everything is well combined.
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the grated carrots, orange zest, and any optional mix-ins like chopped nuts or raisins.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth and creamy.
Slowly add the powdered sugar, mixing until it’s fully incorporated and the frosting is light and fluffy.
Stir in the vanilla extract and milk, adding just enough milk to reach a smooth, spreadable consistency.
Once the cake has cooled completely, spread or drizzle the frosting over the top and enjoy!
Tips & Tricks
Here are some tips for making this carrot cake:
Use a box grater to shred the carrots. I use the smaller holes to shred the carrots so they are smaller.
Make it ahead: The cake can be baked the day before and stored in an airtight container.
Leftovers/Storage
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil, storing it for up to 3 months; thaw in the fridge overnight before serving.
Carrot Cake Bundt Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 cup vegetable oil
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups grated carrots about 4 large carrots
- 1 cup chopped pecans or walnuts optional
- ½ cup raisins optional
- 1 teaspoon orange zest
For the Frosting:
- 8 ounces cream cheese softened
- 4 Tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons milk as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth.1 cup granulated sugar, 1 cup packed light brown sugar, 4 large eggs, 1 cup vegetable oil, ½ cup plain Greek yogurt, 2 teaspoons vanilla extract
- Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the grated carrots, orange zest, and any optional mix-ins like nuts or raisins.2 cups grated carrots, 1 cup chopped pecans or walnuts, ½ cup raisins, 1 teaspoon orange zest
- Pour the batter into the prepared bundt pan and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Cream Cheese Frosting
- For the frosting, beat together the cream cheese and butter until creamy.8 ounces cream cheese, 4 Tablespoons unsalted butter
- Gradually add the powdered sugar and mix until smooth.2 cups powdered sugar
- Stir in the vanilla and enough milk to reach a spreadable consistency.1 teaspoon vanilla extract, 1-2 Tablespoons milk
- Once the cake is completely cool, drizzle or spread the frosting over the top.
