Directions 8 steps | 95 Minutes
Preheat the oven to 350°F. Prepare the wet ingredients. In a large mixing bowl, combine sugar, vegetable oil and eggs.
Prepare the dry ingredients. In a second bowl, sift together the flour, baking soda, salt and cinnamon.
Fold the dry ingredients into the wet ingredients and blend well.
Fold in shredded carrots, chopped pecans, raisins and shredded coconut.
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.
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.
Add the heavy cream and beat just until blended.
Drizzle the cream cheese frosting over the cooled carrot cake bundt cake. Slice, serve and enjoy!
- This carrot cake bundt cake can be made gluten-free by substituting gluten-free flour for all-purpose flour.