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Angle view of Carrot Bundt Cake on a cake stand with a decorative tissue pom pom in the center. Plates and forks on the side.
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4.80 from 48 votes

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!
Prep Time20 minutes
Cook Time50 minutes
Cooling Time20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Carrot Bundt Cake
Servings: 12
Calories: 702kcal
Author: Echo Blickenstaff

Equipment

  • Bundt Pan
  • Hand Mixer
  • Sifter

Ingredients

  • 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.
    Mixing bowl with Carrot Bundt Cake batter with shredded carrots and crushed pineapple on top.
  • 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.
    Mixing bowl with Carrot Bundt Cake batter folding with whipped egg whites.
  • Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
    Bundt pan with Carrot Cake batter.
  • Bake for 45-50 minutes. Let cool for 20 minutes.
    Baked Carrot Bundt Cake in a bundt cake pan.
  • 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.
    Cake stand with Carrot Bundt Cake pan on top.
  • Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight or for several hours before frosting and serving.
    Carrot Bundt Cake wrapped in plastic wrap on a cake stand.

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.
    Mixing bowl with cream cheese frosting for Carrot Bundt Cake.
  • 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.
    Piping bag with cream cheese frosting and cut off tip with Carrot Bundt Cake in the background.

Video

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