If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.

I’ll send you super simple meals that use just five ingredients and come together fast — perfect for busy weeknights when you don’t want to overthink dinner.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
carrot bundt cake with cream cheese frosting and chopped pecans

Carrot Bundt Cake – Nothing Bundt Cake Copycat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Carrot bundt cake combines moist and sweet carrot cake, topped with delicious homemade cream cheese frosting and a sprinkle of chopped walnuts. Bursting with warm spices and vibrant flavors, it’s the ultimate festive dessert that tantalizes the taste buds with every bite.

Ingredients

Units Scale
For the cake
  • 1 stick unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 1/4 cups finely shredded carrots
For the frosting
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • chopped pecans
 

Instructions

  1. Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray and set aside.
  2. Cream together butter and sugar in a large bowl with an electric mixer or in a stand mixer (affiliate link).
  3. Add eggs and milk and mix until blended.
  4. Combine flour, cinnamon, nutmeg, baking powder, and baking soda in a separate medium bowl and mix. Add the dry ingredients to the butter mixture and blend until thoroughly mixed, scraping down the sides of the bowl as needed.
  5. Gently fold in the carrots with a spatula or wooden spoon.
  6. Pour the carrot cake batter into the prepared bundt pan. Forcefully tap the pan on the counter several times to bring any air bubbles to the top.
  7. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for 15 minutes before inverting onto a wire rack to cool completely before freosting.
  8. When ready to frost the cake cream together cream cheese, vanilla, and butter. Gradually add the powdered sugar while mixing to incorporate. Place frosting in a piping bag and pipe over the top of the cake. Top with chopped pecans.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Freeze cake wrapped tightly in plastic wrap or in a freezer-safe container (affiliate link) for up to 3 months. You can also freeze individual slices on a plate then transfer to a freezer bag for single servings!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 531
  • Sugar: 47.8 g
  • Sodium: 190.3 mg
  • Fat: 23.3 g
  • Carbohydrates: 74.5 g
  • Fiber: 2.1 g
  • Protein: 7.9 g
  • Cholesterol: 111.9 mg

Did you make this recipe?

Share a photo and tag @thehappierhomemaker — we can't wait to see what you've made!

Find it online: https://thehappierhomemaker.com/carrot-bundt-cake/

stuffed pepper casserole on plate with casserole dish in background

Feeling stressed about what to make for dinner every night?

Get my Stress-Free Dinners series plus simple recipes to make weeknights smoother starting tonight.

Close the CTA