Why do people like carrot cake?

People adore carrot bundt cake for its rich texture and natural sweetness, paired with warm spices that complement the carrots perfectly. The cream cheese frosting or filling adds a sweet-tangy contrast that keeps every bite interesting. Many love it for the nostalgic feel and the endless ways to customize it, With nuts, raisins, or pineapple adding extra layers of flavor. If you’re looking for more crowd-pleasers, my crispy cocoa cookies are another favorite.

Why do people make bundt cakes?

Bundt cakes, like carrot bundt cake, are popular because they bake evenly and look impressive straight out of the pan. Their iconic shape instantly elevates any cake, making it perfect for showing off glazes and drizzles. Bundt pans also lock in moisture, helping your cake stay soft and fresh longer. For a fun twist on this, check out my flourless pistachio cake, It’s just as eye-catching.

What do people add to carrot cake?

Carrot bundt cake recipes are wonderfully flexible. Common mix-ins include golden raisins, toasted pecans or walnuts, shredded coconut, and sometimes crushed pineapple or dried fruit. Some bakers even add chocolate chips or citrus zest for extra flair. If you enjoy creative mix-ins, my pistachio cake with pudding is a great recipe to explore for similar versatility.

Can you bake a carrot cake in a tube pan?

Yes! A carrot bundt cake recipe works just as well in a tube pan. Both pans help the cake bake evenly and create a beautiful finished look. Just be sure to grease and flour the pan thoroughly for easy removal. A tube pan lends a classic touch that’s perfect for any celebration. If you want to try other festive pan options, my strawberry shortcake dump cake is a fun, crowd-pleasing choice.

Carrot Bundt Cake Recipe – 3 Moist Layers You’ll Love

Name: Carrot Bundt Cake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 375 g cream cheese, room temperature; 225 g powdered sugar; 1 tablespoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons milk, to thin out the frosting; pecans, crushed, for topping; 140 g golden raisins; 300 g all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 3 large eggs, room temperature; 150 g light-tasting oil (canola, avocado, etc.); 300 g brown sugar; 125 g Greek yogurt, room temperature; 1 teaspoon vanilla extract; 300 g carrots, peeled & finely shredded (about 3 medium carrots)

Description

This carrot bundt cake recipe is ultra-moist, filled with golden raisins, and layered with a rich cream cheese center and luscious frosting. A showstopper for holidays or any family celebration.

Ingredients

Scale

375 g cream cheese, room temperature

225 g powdered sugar

1 tablespoon vanilla extract

1/4 teaspoon salt

2 tablespoons milk, to thin out the frosting

pecans, crushed, for topping

140 g golden raisins

300 g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

3 large eggs, room temperature

150 g light-tasting oil (canola, avocado, etc.)

300 g brown sugar

125 g Greek yogurt, room temperature

1 teaspoon vanilla extract

300 g carrots, peeled & finely shredded (about 3 medium carrots)

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Instructions

1. Mix cream cheese, powdered sugar, vanilla, and salt until creamy. Set aside.

2. Preheat oven to 350°F. Thoroughly grease a 10-cup bundt pan and dust with flour.

3. Soak golden raisins in water and set aside.

4. In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

5. In another bowl, beat eggs, oil, brown sugar, Greek yogurt, and vanilla until smooth.

6. Add dry ingredients to wet and mix until just combined.

7. Fold in carrots and drained raisins gently.

8. Add one third of batter to pan, then pipe in most of the cream cheese filling. Top with remaining batter.

9. Bake 50-55 minutes or until a toothpick comes out clean. Cool in pan 30 minutes, then invert onto rack.

10. Mix remaining cream cheese filling with milk to thin. Pipe or drizzle over cooled cake and top with crushed pecans.

Notes

Add orange zest or toasted coconut for more flavor.

Store leftovers airtight up to 1 week in fridge or freeze slices up to 3 months.

Prep Time: 30 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 665
Sugar: 63g
Sodium: 543mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0.1g
Carbohydrates: 92g
Fiber: 2g
Protein: 9g
Cholesterol: 88mg