Spring is finally here and the garden is waking up. There is something so fresh about a Carrot Bundt Cake on your table. It is the perfect centerpiece for your Easter celebration or Mother’s Day brunch.
This recipe is my favorite way to welcome the warmer weather. It is incredibly moist and filled with warm spices. You will love how easy it is to share with the people you love.
Why This Recipe Is a Winner
This cake is a total crowd-pleaser because of its amazing texture. We use crushed pineapple to keep every bite perfectly moist and tender. You do not need any fancy decorating skills for this one.
The bundt pan creates a beautiful shape all on its own. It is a great choice for holiday entertaining when you are busy. Your guests will think you spent hours in the kitchen.
Simple Method
Making this cake is very straightforward and stress-free. You will start by mixing your dry and wet ingredients separately. Then, you simply fold in the fresh carrots and crunchy pecans. Beginner cooks can master this recipe with total confidence.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 cups vegetable oil
- 4 large eggs, room temperature
- 3 cups finely grated raw carrots
- 0.5 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup chopped pecans
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon heavy cream
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously grease and flour a 10-inch bundt pan.
- In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is light and well combined.
- Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overworking the gluten.
- Fold in the grated carrots, drained crushed pineapple, and chopped pecans using a spatula.
- Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Prepare the frosting by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar and heavy cream until a thick but pourable glaze forms.
- Drizzle the cream cheese frosting over the top of the cooled cake and let it set for 15 minutes before slicing.
Best Ways to Enjoy It
Serve this cake on a pretty pedestal for a stunning presentation. It pairs wonderfully with a hot cup of coffee or tea. You can even serve it for a special holiday breakfast. Set the table with fresh flowers to match the spring vibe.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. The cream cheese frosting stays best when kept cool. It will stay fresh for up to five days. Make it ahead the day before your big event. Let it sit at room temperature for 20 minutes before serving.
Tips for Best Results
- Don’t skip draining the pineapple or the cake will be soggy.
- Use a pastry brush to grease every nook of your bundt pan.
- Grate your carrots fresh for the best flavor and moisture.
- Ensure your eggs are at room temperature for a smooth batter.
- For Easter, top with little candy eggs for a cute touch.
- Wait until the cake is fully cool before adding the glaze.
- Sift your powdered sugar to avoid lumps in the frosting.
Ways to Switch It Up
- Swap pecans for walnuts if you prefer a different crunch.
- Add a handful of raisins for extra sweetness and texture.
- Use a gluten-free flour blend to make it allergy-friendly.
- In summer, serve with fresh berries on the side.
Common Questions
Can I make this without nuts?
Yes, you can simply leave the pecans out. The cake will still be delicious and moist. You might add extra carrots instead.
How do I stop the cake from sticking?
Grease the pan very well with butter or shortening. Then dust it with a light coating of flour. Tap out any excess flour before pouring the batter.
I hope this beautiful cake brings a little extra joy to your spring table. It is such a treat to share with the people you love most. Happy baking!
— Lidia
Super Moist Carrot Bundt Cake with Cream Cheese Frosting
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 1.5 cups vegetable oil
- 4 large eggs , room temperature
- 3 cups finely grated raw carrots
- 0.5 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon sal t
- 0.5 cup chopped pecans
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously grease and flour a 10-inch bundt pan.
- In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is light and well combined.
- Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overworking the gluten.
- Fold in the grated carrots, drained crushed pineapple, and chopped pecans using a spatula.
- Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Prepare the frosting by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar and heavy cream until a thick but pourable glaze forms.
- Drizzle the cream cheese frosting over the top of the cooled cake and let it set for 15 minutes before slicing.
