Carrot Bundt Cake

You’ll never guess this easy Carrot Bundt Cake recipe starts with a boxed cake mix! That’s right it’s so easy to make. Tender, moist and topped with cream cheese frosting. One slice will never be enough. It’s the perfect easy dessert for spring or Easter!

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I love a good carrot cake. There’s just something about the spices, little bites of carrots, and cream cheese icing that all pair so well together. And hey, it’s got carrots in it so it must be healthy, right?

This easy carrot bundt cake is my go-to carrot cake recipe. It always turns out perfectly moist and the flavor is absolutely mouthwatering! If you’re looking for easy carrot cake to throw together, this recipe will not disappoint.

Why You’ll Love Carrot Bundt Cake

• This easy carrot cake only takes 45 minutes to make! It’s a great last minute addition to your dinner menu or an easy cake to throw together for a friend.
• No need to get out the flour, baking soda, and baking powder. This incredible carrot bundt cake is simply made from cake mix, it’s so easy.
• Sometime’s it can be difficult to keep a cake from drying out. But this recipe is designed to be basically no-fail and always moist!

Ingredients for this Simple Carrot Cake Recipe

• Spice cake mix – You can use either a spice cake mix or a carrot cake mix. Though if you use a carrot cake mix, you’ll need to reduce the amount of carrots you use or not use any at all.
• Carrots – In order to get your carrots to mix well into your cake mix, shred them by hand so that you don’t get any large carrot chunks.
• Pecans – If you don’t like pecans or don’t have them, you can use walnuts.
• Eggs – Eggs will help give structure to your cake and assist in keeping it moist.
• Honey vanilla greek yogurt – This is secret, magical, ingredient to this moist carrot bundt cake. The yogurt make it incredibly moist and adds a wonderful flavor to the cake!
• Vegetable oil – You could substitute this for canola oil or melted butter if prefer.
• Cream cheese frosting – I used a can of store bought cream cheese frosting for this recipe, but you could also change it up a bit and make this delicious cinnamon cream cheese frosting.
• Heavy cream – I prefer heavy cream in this carrot cake recipe, but you can substitute half and half or whole milk if you’d like!

How to make Carrot Bundt Cake

In a large mixing bowl, whisk together the spice cake mix, pecans, and shredded carrots.

Add the eggs, yogurt, and vegetable oil to the dry ingredients. Use a hand mixer or stand mixer and mix everything together until it is throughly combined.

Spray your bundt pan with cooking spray and then scoop the batter out of the mixing bowl and into the bundt cake pan.

Once all the batter is in the pan, spread it out and make sure there is an even amount around the whole pan. Gently tap the pan on the countertop to help the cake settle and remove any bubbles.

Allow the cake to bake until it begins to pull away from the edges and a toothpick can be poked into the cake and come out clean.

Let the cake cool for 10 minutes and then flip the pan over onto a cake plate and remove it from the cake.

Once the cake has fully cooled, begin making the cream cheese frosting. In a mixing bowl, whisk together some of the prepared cream cheese frosting and heavy cream. You’ll want this to become a glaze that slowly drips down the sides of your cake, so don’t make it too thin.

Pour the glaze over the cake and add additional chopped pecans to the top.

Serving Tips for Carrot Bundt Cake

Let the glaze set a bit and serve this moist carrot bundt cake while it’s still warm! Serve with a scoop of homemade vanilla ice cream or a fresh hot cup of coffee!

Storage Tips for Carrot Bundt Cake

Loosely cover your carrot cake can and keep it at room temperature. It will last about 2-3 days. Keep in mind that it will get more moist if it is covered well and will dry out if left uncovered.

REFRIGERATOR: To extend the shelf life of your carrot bundt cake, you can place it in the fridge in an airtight container to keep an additional 2-3 days.

FREEZER: Believe it or not, you can actually freeze slices of this cake! Wrap the individual servings well and you can freeze it for up to 3 months. However, please note that the longer it is frozen, the more flavor it will lose.

What can I use instead of carrot cake mix or spice cake mix?

If you are unable to find carrot cake mix or spice cake mix, you can use a yellow or white cake mix. Just add a few teaspoons of nutmeg, cinnamon, allspice or pumpkin pie spice to the mix. You can even try out a chocolate carrot cake mix or maybe a lemon carrot cake mix.

Can I add zucchini to my carrot cake?

Yes! But keep in mind that the more veggies you add in, the more dense your cake mixture will be. Don’t overload your cake with too many mix-ins or it will become rubbery.

This delightful little carrot cake recipe is so easy to make and always yield such a yummy result. Give it a try!

More Cake Recipes You’ll Love

• Need some carrot cake to-go? Check out these Carrot Cake Bars.
• If you’re a chocolate cake fan then you have to try out this Oreo Poke Cake. It’s crazy good!
• Tres Leche Cake would be the perfect dessert addition to family taco night.
• This Pineapple Cake is the perfect summer treat!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 7 votes

Carrot Cake Bundt Cake

You'll never guess this Carrot Bundt Cake recipe starts with a boxed cake mix! Tender, moist and topped with the best cream cheese frosting.

Prep:10 minutes mins

Cook:35 minutes mins

Total:45 minutes mins

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12

pieces

Ingredients

• ▢ 15.25 ounce spice cake mix
• ▢ 1 cup carrot shredded
• ▢ ¾ cup pecans chopped and divided
• ▢ 4 large eggs
• ▢ 1 cup honey vanilla Greek yogurt
• ▢ ⅓ cup vegetable oil
• ▢ ½ cup prepared cream cheese frosting (tub of store-bought)
• ▢ 2-3 Tablespoons heavy cream

Instructions

• Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.
• Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.
• Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.
• Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.
• Gently spread the batter into an even layer and tap gently on the counter to spread it evenly and remove any air bubbles.
• Bake for 35-39 minutes in preheated oven at 350 degrees Fahrenheit or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.
• Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.
• Depending on the consistency of the glaze you may need to add the additional 1 Tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.
• Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.

Tips

• Want to make your cake extra rich? Add some mini chocolate chips to the batter before you bake it!
• For an extra tasty cream cheese glaze, make your own homemade cream cheese frosting to top the cake with.
• When removing your cake from the pan, place your serving platter on top and hold it tightly while you flip the pan over. This will keep the cake level as you remove it and reduce the chance of it breaking.
• Loosely cover your carrot cake can and keep it at room temperature. It will last about 2-3 days. Keep in mind that it will get more moist if it is covered well and will dry out if left uncovered. To extend the shelf life of your carrot bundt cake, you can place it in the fridge in an airtight container to keep an additional 2-3 days.

Nutrition Information

Calories: 252kcal (13%), Carbohydrates: 31g (10%), Protein: 6g (12%), Fat: 12g (18%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 59mg (20%), Sodium: 271mg (12%), Potassium: 205mg (6%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 1915IU (38%), Vitamin C: 1mg (1%), Calcium: 70mg (7%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.