This Nothing Bundt Cake’s Carrot Cake Copycat recipe is a new favorite of mine. I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.
Our homemade versions of the Nothing Bundt Cake cakes are easy to make and so delicious! They are always a hit at birthday parties and special events. If you’ve never tried a Nothing Bundt Cake, you have to try one! They are the best bundt cakes you can find anywhere, and the cream cheese frosting is unbelievably good.
Many of our readers have tried our cakes and loved them too. We’ve had a few comments that our cakes are more dense than the actual Nothing Bundt Cakes. I like the dense, moist texture of our cakes, but I thought I would experiment a little with the recipe to see if I could come up with a lighter texture that is a closer resemblance of the original. I think I’ve come pretty close – you’ll have to give it a try and see for yourself. This Carrot Cake is more light and airy, but still has a moist, melt-in-your mouth taste and feel to it.
There are two things I tried with this Carrot Cake Copycat that made all the difference. The first thing I did was sift the cake mix. Once you try it, you’ll see what a difference it really does make. It gives the cake mix a fine, smooth texture. The batter is smoother and the cake comes out lighter. The second thing I did was to separate the eggs and whip the egg whites. I mixed the egg yolks in with the other ingredients. I then beat the egg whites until they were white and fluffy, almost to the stage of a meringue. After all of the ingredients were well blended, I mixed in the egg whites. The batter at this point is very smooth and light, and the cake was amazing! I can’t wait to try this method on our other bundt cake recipes.
Other Carrot Cake Recipes:
Other Bundt Cake Recipes:
We have some more copycat Nothing Bundt Cake recipes that are as just as delicious as this one:
- Preheat oven to 350 degrees.
- Using an electric mixer, beat the cake mix, pudding, sour cream, egg yolks, oil, and water for 2 minutes. Stir in carrots and pineapple.
- In a separate bowl, beat egg whites until white and frothy. Fold or mix egg whites into the cake batter until well blended.
- Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes.
- Let cool for 20 minutes.
- Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.
- Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight or for several hours before frosting and serving.
- In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
- Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
- You can completely cover the bundt cake with the frosting or you can frost it as pictured. Spoon all of the frosting into a gallon size plastic bag. Squeeze the air out and seal it. Cut a corner off of one end of the bottom of the bag. Squeeze the frosting out in long strips as pictured starting at the outside of the cake and ending in the center. Fill the center of the cake with the remaining frosting.
- Keep refrigerated.