Carrot Cake Bundt Cake Recipe

Rating 5.0
| 1
This carrot cake bundt cake is brimming with sweet carrots, buttery pecans, juicy raisins and chewy shredded coconut. Enjoy this moist and delicious cake as a snack or a sweet ending to any meal
Dessert
New American
17
ingredients
8
steps
95
minutes
Chef Amanda has been in the culinary industry for over 15 years, the last five of which she's been at the executive chef level. In the past, she has also worked as a private chef. While she’s knowledgable in American, French and Italian cuisine, her speciality is pastry. She even helped create the Dalai Llama’s birthday cake! Chef Amanda is eager to help you master your kitchen skills and teach you to bake like a true professional.

Ingredients

Servings:
12
For the Carrot Cake Bundt Cake
2 cup(s)
granulated sugar
1 1/2 cup(s)
vegetable oil
4
eggs
2 cup(s)
all-purpose flour, see notes 1
2 tsp
baking soda
1 tsp
salt
2 tsp
ground cinnamon
3 cup(s)
finely shredded carrots
2 oz
finely chopped pecans
1 oz
raisins
1 oz
shredded coconut
1
batch of cream cheese frosting, see below
For the Cream Cheese Frosting
1 1/2 lb
powdered sugar
12 oz
cream cheese, softened
1 tblsp
vanilla extract
2 oz
butter, melted
2 tblsp
heavy cream

Directions 8 steps | 95 Minutes

Step 1

Preheat the oven to 350°F. Prepare the wet ingredients. In a large mixing bowl, combine sugar, vegetable oil and eggs.

Step 2

Prepare the dry ingredients. In a second bowl, sift together the flour, baking soda, salt and cinnamon.

Step 3

Fold the dry ingredients into the wet ingredients and blend well.

Step 4

Fold in shredded carrots, chopped pecans, raisins and shredded coconut.

Step 5

Generously grease a 9-inch bundt pan. Evenly distribute the batter into the greased bundt pan. Bake for 50 to 60 minutes. Cool the cake with the pan inverted on a wire rack, for approximately 1 hour.

Step 6

While the cake cools, prepare the frosting. In the bowl of a standing mixer with the paddle attachment, combine the powdered sugar, cream cheese, vanilla extract and melted butter. Beat on low speed until thoroughly blended.

Step 7

Add the heavy cream and beat just until blended.

Step 8

Drizzle the cream cheese frosting over the cooled carrot cake bundt cake. Slice, serve and enjoy!


Notes:

  1. This carrot cake bundt cake can be made gluten-free by substituting gluten-free flour for all-purpose flour.

Nutrition Per Serving
View All
CALORIES
937
FAT
52.3 g
PROTEIN
7.3 g
CARBS
114 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jolee S.

Jolee

20 Jul 2022

Adding coconut to carrot cake makes this my new favorite recipe!

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