Carrot Bundt Cake

This Carrot Bundt Cake recipe has all the flavors of classic carrot cake, with a lighter texture that is more like the Nothing Bundt Cake’s Carrot Cake. Light, fluffy, so delicious!

This Carrot Bundt Cake is one of the best copycat recipes I’ve ever tried. 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. This Carrot Bundt Cake is perfect for Easter dessert or anytime, is easy to make, and is always a crowd pleaser.

Ingredients in Carrot Bundt Cake

This carrot cake tastes like you made it from scratch, but this recipe gets a little help from some store bought ingredients to make things a little easier. Here’s what you need:

• Carrot cake mix – if you can’t find carrot cake mix, you can try a spice cake mix. You won’t need additional all purpose flour, baking soda, salt or any other dry ingredients when you use a boxed cake mix. It’s all the flour mixture you’ll need. The cake mix has nutmeg, cloves ground cinnamon and other warm spices that taste delicious in carrot cake.
• Instant vanilla pudding mix – you’ll just need the dry mix; don’t mix it according to the package. dry
• Sour cream – substitute plain Greek yogurt if you like.
• Large eggs – separate four egg yolks from the four egg whites.
• Vegetable Oil – Half cup vegetable oil. Canola oil also works for this recipe
• Water – you can also use pineapple juice if using crushed pineapple
• Shredded carrots – you’ll never find a more delicious way to get vegetables into a cake!
• Crushed pineapple – optional, but gives the cake an extra dimension of flavor and moisture.

Cream Cheese Frosting

This cream cheese glaze is the perfect topper to carrot cake or any of our bundt cake recipes. And there’s only four ingredients!

• Cream cheese – two packages, softened to room temperature.
• Butter – also make sure your butter is softened but not completely melted.
• Vanilla extract – two teaspoons
• Powdered sugar – start with four cups and whisk in more if you want a thicker icing.

A Change in Cake Texture

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 to the original. I think I’ve come pretty close — you’ll have to give it a try and see for yourself. This Carrot Bundt Cake is more light and airy, but still has a moist, melt-in-your mouth taste and feel to it.

What’s the Difference?

There are two things I tried with this Carrot Bundt Cake that made all the difference between a more dense bundt cake and a lighter texture:

1. 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.
2. 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. Then I 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.

Options for this Carrot Bundt Cake Recipe

• If you like a nut texture, sprinkle chopped pecans or walnuts into the cake batter.
• Add raisins, craisins, or chopped dates for a chewy texture.
• This recipe makes one large bundt cake or you can use a mini bundt pan to make mini bundt cakes. They’re so cute to serve as individual cakes.
• Sprinkle a dusting of light brown sugar or cinnamon on top as a garnish.

Frequently Asked Questions about Carrot Bundt Cake

READ MORE: 25+ Best Easter Desserts and Treats

Other Carrot Cake Recipes

If you love Carrot Bundt Cake be sure to try our traditional Carrot Cake and Carrot Cake Cookies!

More Bundt Cake Recipes

Desserts

Lemon Bundt Cake

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Chocolate Bundt Cake

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White Chocolate Raspberry Bundt Cake

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Pumpkin Bundt Cake

How to make Carrot Bundt Cake

Carrot Bundt Cake

4.80 from 50 votes

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Cooling Time: 20 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 12

This Carrot Bundt Cake recipe has all the flavors of classic carrot cake, with a lighter texture that is more like the Nothing Bundt Cake's Carrot Cake. Light, fluffy, so delicious!

By Echo Blickenstaff

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Ingredients 

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• ▢ 1 carrot cake mix
• ▢ 1 3.4 ounces instant vanilla pudding mix, dry
• ▢ 1 cup sour cream
• ▢ 4 large eggs, separated into 4 egg yolks and 4 egg whites
• ▢ 1/2 cup oil
• ▢ 1/4 cup water, or pineapple juice if using crushed pineapple
• ▢ 1 cup shredded carrots
• ▢ 1/2 cup crushed pineapple, *optional

Frosting

• ▢ 2 8- ounce packages of cream cheese, softened
• ▢ 1/2 cup butter, softened
• ▢ 2 teaspoons vanilla extract
• ▢ 4 cups powdered sugar

Instructions 

Carrot Bundt Cake

• 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 with a hand mixer until white and frothy (almost meringue consistency). 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.
  

Frosting

• 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.
  

Equipment

• Bundt Pan
• Hand Mixer
• Sifter

Notes

• For a lighter cake texture, 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.
• Also, separate the eggs and whip the egg whites. I mixed the egg yolks in with the other ingredients. Then I 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.

Nutrition

Calories: 702kcal, Carbohydrates: 90g, Protein: 6g, Fat: 36g, Saturated Fat: 14g, Cholesterol: 111mg, Sodium: 537mg, Potassium: 290mg, Fiber: 1g, Sugar: 73g, Vitamin A: 2545IU, Vitamin C: 3.1mg, Calcium: 103mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Course: Dessert

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