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Carrot Bundt Cake by Tessie's Table.

Carrot Bundt Cake

This moist and spiced carrot bundt cake is packed with shredded carrots, crushed pineapple, and warm spices. Greek yogurt adds richness, and it's finished with a smooth cream cheese drizzle.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 503 kcal

Equipment

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup plain Greek yogurt instead of carrot puree
  • 2 cups shredded carrots
  • ½ cup crushed pineapple well-drained
  • ½ cup chopped walnuts optional

Cream Cheese Drizzle:

  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk or cream to thin for drizzling

Instructions
 

  • Preheat oven to 350°F. Grease and flour a light-colored Bundt pan or spray it with baking spray with flour.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  • In a separate bowl, mix brown sugar, granulated sugar, oil, eggs, vanilla, and Greek yogurt until smooth.
  • Stir in shredded carrots and well-drained crushed pineapple.
  • Fold in the dry ingredients until just combined. If using walnuts, stir them in last.
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 50-60 minutes at 350°F, checking at 50 minutes with a toothpick. If it browns too quickly, loosely tent with foil at 30 minutes.
  • Cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
  • Cream Cheese Drizzle:
  • Beat cream cheese and butter together until smooth.
  • Mix in powdered sugar and vanilla.
  • Add milk or cream 1 tablespoon at a time until the frosting is thin enough to drizzle.
  • Drizzle over the cooled Bundt cake before slicing.

Nutrition

Calories: 503kcalCarbohydrates: 58gProtein: 6gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 315mgPotassium: 193mgFiber: 2gSugar: 39gVitamin A: 3837IUVitamin C: 2mgCalcium: 92mgIron: 2mg
Keyword Comfort Food, Easter, Sweet Treat
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