Carrot Bundt Cake
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Gobs of the very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?
Carrot cake — it’s not just for Easter, ya know. But since Easter is creeping up on us, it would be the perfect chance to give this recipe a try. I mean, if you’re looking for an excuse? Plus, it gives you an excuse to use that bundt pan of yours! What better way to use it than to bake up this carrot bundt cake — then frost it with the very best cream cheese frosting ever.
I have made this cake so many times, and I have never blogged it. The last time I made it, was last Easter. (Guess I thought I needed an excuse, too?) For whatever reason, I didn’t blog it then, either. Then all of the sudden I got asked to participate in this month’s Fantastical Food Fight –and what was the theme? Carrot Cake! Commence scrounging for photos of last year’s Easter dessert — and Ta-Da! You have a new cake to try!
While we are talking about Easter – here is a picture of my table from last year. Kudos to my daughter Josie for getting the table setting gene, and always being willing and able to help her mama!
Here is the centerpiece she and I made. We used a gallon sized mason jar, fresh carrots and a big bouquet of flowers. Super cute, huh?
How To Fold Napkins Like Bunnies. This one is a few years old — but so fun I had to share it, too! Look at their cute little bunny butts! They are made from white cloth napkins.
Okay — Okay — I am getting away from myself!! (not to mention … didn’t I just say that Carrot Cake isn’t just for Easter anymore?) Back to the carrot bundt cake that you can eat any ‘ol time …..
This cake has shredded fresh carrots, and plump golden raisins. For those of you giving raisins the “ick factor” just hang on one hoppin’ minute. Sure, we have heard all of the jokes .. “thought it was a chocolate chip cookie and it was an oatmeal raisin” .. blah blah … Raisins really get a bad rap. They added a whole new dimension to this cake, and personally, I wouldn’t make it without them. You can, I mean, if you’re allergic or something. But otherwise .. break out of the box and give it a try, k? K!
There are people out there that don’t really like frosting. I find it to be a bit insane actually … but I know they exist. I even live with one. The only thing that is better than this carrot cake, is the frosting it’s slathered in. I love me some cream cheese frosting. It took a while to perfect it however, and get it just where I like it. That happened when I made a little cake called a Cinderella Cake a couple of years ago. I am not even a little bit ashamed to tell you I made it three times in one week. Yes, people, it’s that good.
I typically make an extra amount of frosting, because I love it, and the way I look at it, life is hard enough. Add more frosting whenever possible.
Do you love bundt cake like we do?? Well, my friend, you are in the right place! I have tons of recipes for using your bundt pan!
Bundt Pan Recipes:
- Lemon Rhubarb Bundt Cake
- Banana Bread Coffee Cake
- Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream
- Lemon Raspberry Bundt Cake
- Chocolate Macaroon Tunnel Cake
- Pumpkin Spiced Coffee Cake with Brown Butter Glaze
- Pineapple Coconut Tunnel Cake
- Cinderella Cake
- Chocolate Espresso Cake
Okay — enough chit chat, let’s get to making this cake already! 
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Carrot Bundt Cake
Ingredients
- For the Cake:
- 4 eggs
- 3/4 cup vegetable oil
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup golden raisins
- 3 cups finely grated carrots
- For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 1/2 sticks unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
Instructions
- To make the cake: Spray a bundt pan with non stick cooking spray, and preheat the oven to 350 degrees. Beat together eggs, oil and sugar for about one minute. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add to sugar mixture, incorporating as you go. When it is completely mixed in, fold in carrots and raisins. Pour into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Invert onto a plate, and cool.
- To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost cake. Refrigerate uneaten cake.
Notes
Nutrition
Fantastical Food Fight is a group of food bloggers that get together once a month and cook or bake to an assigned theme. I have participated a few times, and always enjoy it. Take a minute to two to check out all of the other Carrot Cake Recipes shared this round:
Here are some of my past Fantastical Food Fight Recipes:
What a beautiful tablescape! I wish I had that gene! The carrots in the water are so clever!
Thank you, Karen!
This cake looks absolutely delicious!
Thank you, Amy!
Such a beautiful cake! Those carrots add a nice touch to the cake. And what beautiful table set up! I am totally zero in all this… 😀
Thank you!
I love how cute that cake is and the decor you have is adorable too. I’m a huge fan of bundt cakes. I think they taste superior to other cake and there really is no rhyme or reason. I am one of those people who doesn’t like frosting – or rather I don’t like a lot of frosting, so I really like how on a bundt cake, the frosting is spread out more instead of piled on top. (:
Thank you for organizing this event. Sarah!!
I am crazy for that centerpiece! Totally going to try to replicate that for my hostess gift to bring to Easter- so cute! Plus the cake is my favorite- I may bring that too! Great post!
Happy you found some good stuff! Happy Easter!
Your cake looks delicious and I LOVE that centerpiece!
Thank you!!
This one is just fantastic. The recipe and serving style took my attention the most.I believe that this cake must be delicious.
Talk about the perfect Easter dessert! I love that you baked this in a bundt pan for something a little different, and that centerpiece with the carrots is adorable.
I made this as a trial for Easter and my family can’t wait to have it again when guests come. I might make 2!
Love when you test run a recipe and it’s amazing and it’s just for “nothing at all!” Cake to yourself! 🙂 Happy Easter!!
You’re right, why do we only have carrot cake around Easter!! That being said, this is definitely going on the Easters menu and oh my gosh that centerpiece is darling!
I love this idea of carrot cake in a bundt pan! More icing on every slice!! 🙂
This looks like a great Easter dessert option. I love bundt cakes! When I first started baking, many years ago, all I had was a bundt pan. So I used it out of necessity. Now, I prefer to make bundt cakes even though I have a whole cabinet of cake pans. Funny how that works out
This is the perfect dessert for Easter! It’s so pretty and festive with the carrot candies on top!
I’m going to make this carrot bundt cake for my husband for our anniversary. I’m always looking for an excuse to make a delicious cake.
So glad you finally got around to posting your carrot cake. It’s adorable, looks delicious, and perfect for Easter!
DELICIOUS looking. I love carrot cake, bundt have never tried it like this! (hahaha) – beautiful work!
This has like all of my favorite things in one cake! Looks soo good.
Love this entire post! The cake is so cute, the centerpiece is darling, and the link to folding napkins like rabbits is essential for Easter!
This was such a great cake and so am a total cake snob. I have, for 35 years, made my grandma’s Hot Milk cake for Easter. I lovingly decorated it with green-colored coconut and jelly beans just like my grandma did. But after so many years of only a few pieces being eaten from it each year, I finally admitted that my family didn’t have the memories associated with it and considered it “plain” cake. They inhaled this cake so I guess I have a new Easter cake. Thank you!
Barbara – aw. I can honestly say I have never heard of a hot milk cake? I need to look into that. My husband LOVES coconut, so I bet he would like that! I am happy you loved the carrot cake, though! We enjoyed it on Easter Sunday as well. 🙂