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 Bundt Cake

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.  

 

Carrot Bundt Cake - An Affair from the Heart

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!

 

Easter Table Setting

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!

 

Easter Centerpiece made with real carrots

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

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 …..

 

Carrot Bundt Cake

 

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!

 

Carrot Bundt Cake

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.

 

 

Cinderella Cake {Pumpkin Bundt Cake with Cream Cheese Frosting}
CINDERELLA CAKE {PUMPKIN BUNDT CAKE WITH CREAM CHEESE FROSTING} Moist spiced pumpkin bundt cake with creamy cream cheese frosting, topped with toasted pecans. (click the photo for the recipe)

 

Carrot Bundt CakeI 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:

 

Carrot Bundt Cake

Okay — enough chit chat, let’s get to making this cake already! M.

 

Yield: 1 bundt cake

Carrot Bundt Cake

Overhead of Carrot Bundt Cake

The very best cream cheese frosting, slathered over a perfectly moist carrot cake, is there really anything better?

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 40 minutes
Total Time 1 hour 55 minutes

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

Nuts can be added if desired

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 856Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 134mgSodium: 689mgCarbohydrates: 121gFiber: 3gSugar: 95gProtein: 7g

Nutrition isn't always accurate.

© Michaela Kenkel
Cuisine: American

 

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:

 

Copy Cat McDonald's Big Mac
No need to go to McDonald’s for a Big Mac when you can make this copycat recipe, using fresh ingredients from your own kitchen. So GOOD!!

 

Honey Sriracha Wings
Deep fried chicken wings tossed in a sweet heat sauce made of Sriracha and honey. These wings are so addictive, You’ll keep coming back for more.

 

These apples are topped with butter, brown sugar and cinnamon, then wrapped in puff pastry and baked until golden brown. Top them off with a spiced rum caramel glaze before serving.

 

The creamiest Lemon Ice Cream you ever did taste … lemon curd turns into a creamy lemon custard, then frozen until it’s perfectly ice-cream-scoop-able. A summer MUST try.

 

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28 Comments

  4. 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. (:

    Reply

  5. 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!

    Reply

  8. 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.

    Reply

  9. 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!

    Reply

  10. 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!

    Reply

  12. 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

    Reply

  19. 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!

    Reply

    1. 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. 🙂

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