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A golden brown carrot bundt cake topped with a thick white cream cheese glaze on a white cake stand.

Super Moist Carrot Bundt Cake with Cream Cheese Frosting

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 485 kcal

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.