Carrot Bundt Cake
This carrot bundt cake is lightly-spiced carrot cake with fun and delicious mix-ins like coconut and pecans, topped with cream cheese icing. Browning the butter means there's even extra flavor!
Ingredients
Carrot Bundt Cake:
- 1 cup (226 grams) salted butter , cubed
- 2 ¼ cup (325 grams) all-purpose flour , measured correctly (see Notes)
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 ½ cup (320 grams) packed light or dark brown sugar
- ¾ cup (215 grams) canned crushed pineapple , not drained
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 grams) freshly shredded carrots , 3-5 carrots depending on size
- 1 cup (90 grams) sweetened shredded coconut
- ½ cup (60 grams) pecan pieces (coarsely chopped pecans)
Cream Cheese Frosting:
- 8 ounces (226 grams) cream cheese , at room temperature
- 2 cups (227 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream , as needed
Equipment
Instructions
To make the carrot bundt cake:
- Preheat oven to 350°F and grease a 10-12 cup capacity bundt cake pan generously with nonstick baking spray (which has flour in it).
- Brown butter: Add cubed butter to saucepan over medium low heat. It will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan, and cook until you see brown specs in the butter and it has a nutty aroma. Remove from heat immediately and pour it into a large bowl to cool. 1 cup (226 grams) salted butter
- Prep other ingredients: While the butter is browning and cooling, prep other ingredients. Once carrots are shredded, use a sharp knife to chop them into smaller pieces (this is especially important if you use a food processor). I also prefer to more finely chop the coconut and pecans too, but do this after measuring.
- Prep cake batter: In a large bowl, combine the dry ingredients: flour, baking powder, salt, baking soda, cinnamon and ginger. 2 ¼ cup (325 grams) all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger
- Once the butter has mostly cooled, stir wet ingredients into the bowl: brown sugar, pineapple, eggs, vanilla and shredded carrots. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the coconut and pecans when a few streaks of flour remain.1 ½ cup (320 grams) packed light or dark brown sugar, ¾ cup (215 grams) canned crushed pineapple, 4 large eggs, 2 teaspoons vanilla extract, 2 cups (250 grams) freshly shredded carrots, 1 cup (90 grams) sweetened shredded coconut, ½ cup (60 grams) pecan pieces (coarsely chopped pecans)
- Bake bundt cake: Spoon cake batter into the prepared bundt cake pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, or until an instant read thermometer reads 190-200°F.
- Cool: Let the cake cool in the pan 10-15 minutes, then invert it onto a wire rack to cool completely.
To make frosting:
- Stir together the cream cheese, powdered sugar, vanilla and 2 tablespoons of heavy cream (you can use an electric mixer, but it can also be done by hand). You want a very thick icing, but one that will drape down the side of the bundt. Add more cream if needed.8 ounces (226 grams) cream cheese, 2 cups (227 grams) powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons heavy cream
- Use a spoon to add the frosting to the top of the cooled bundt, encouraging it down the sides.
- Serve immediately or store in the fridge for later. Bundt cake will keep for about 5 days in the fridge, but will be at its best within 2 days.
Video
Notes
- All recipes on completelydelicious.com are tested with the "spoon and level" method of measuring flour for accuracy. For best results, use gram measurements and a kitchen scale.
- I've found the cake has the best texture when all of the mix-ins are finely chopped so there's no big chunks of anything, which is why I've included the extra steps of chopping the shredded carrots, coconut and chopped pecans. I start with "pecan pieces" instead of whole pecans.
- The unfrosted cake cake be frozen in a double layer of plastic wrap for up to 1 month. Thaw overnight in the fridge or on the counter for a few hours, only removing the plastic wrap once thawed.
Calories: 442kcal, Carbohydrates: 56g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 88mg, Sodium: 364mg, Potassium: 224mg, Fiber: 2g, Sugar: 40g, Vitamin A: 3312IU, Vitamin C: 2mg, Calcium: 72mg, Iron: 2mg
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