Carrot Bundt Cake
Today's Carrot Bundt Cake recipe is sure to please the carrot cake lovers in your life!
With shredded carrots, pineapple, coconut, pecans, cinnamon, and fresh ginger, this carrot bundt cake has BIG flavor, and is guaranteed to please a crowd. We hope that you enjoy the recipe!
Table of Contents
How to Make Carrot Bundt Cake
This carrot cake is based on our popular Carrot Cake recipe, with the addition of fresh ginger. It has a wonderful balance of spices which perfectly complement the sweetness of the pineapple, coconut, and carrots.
You can find the full, printable recipe further down in this post, but here is a quick rundown of our steps!
Preparing the Ingredients
This is not a difficult recipe, but some of the ingredients need to be grated, chopped, etc. It's best to go ahead and get these steps out of the way first.
Every carrot cake needs plenty of freshly grated carrots! (It is best to use freshly grated carrots rather than using pre-grated carrots as these are more dry.)
We also used freshly grated ginger for today's recipe. If you are not a fan of ginger, you can omit this ingredient, but we do love the flavor it adds! You can see here that we used a fine grater for this.
Ground ginger is much more potent than fresh, and so if you are using ground ginger, you will use less. (See our recipe card at the bottom of this post for details.)
According to McCormick, a good rule of thumb is that ¼ teaspoon ground ginger is equivalent to a teaspoon of fresh ginger. (See recipe for details).
We love the crushed pineapple for the sweetness and tanginess that it adds to the carrot bundt cake. Make sure to drain your crushed pineapple.
We scooped ours into a sifter over a bowl and let the juice drain. You can lightly press with a fork to help things along but don't overly press the pineapple. We want to retain some of the juice.
- Preheat oven to 325 degrees F. Grease and Flour a bundt or tube pan.
- Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, fresh ginger, and salt. Set Aside.
- In the bowl of your mixer, add sugar , room temperature eggs, vegetable oil and vanilla extract. Mix 2-3 minutes at medium speed until well blended and lightened in color.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Pour batter into prepared bundt pan and bake for 60 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.
- Makes 6 ½ cups batter
- Cool cake in the pan for 10 minutes on a wire rack then turn out.
Make sure to cool the carrot bundt cake completely before adding the glaze.
For the Cream Cheese Frosting
Carrot cake and cream cheese frosting are a match made in heaven. We just had to include cream cheese frosting on top of our bundt cake!
We used a simple combination of cream cheese, butter, confectioners sugar, and vanilla- so good! You can add this frosting however you like.
We made just a small batch of the frosting- about 1 ½ cups worth- which is enough to pipe (or spread) a glaze on top.
Decorating the Cake
To decorate our carrot bundt cake, I loaded our cream cheese frosting into a piping bag and piped a decorative design all the way around, creating loops within loops of the frosting. Apply the frosting however you like!
Other options would be to spread swirls of cream cheese frosting onto the top of the cake using a small offset spatula, or even pipe stars of the frosting onto the cake with a large star tip or french tip.
Recipe FAQs
More Bundt Cakes
We've made many bundt cake recipes and pound cake recipes over the years that we love.
Some of our most popular are Whipping Cream Pound Cake, Lemon Pound Cake, Buttermilk Pound Cake, and Sour Cream Pound Cake.
More Carrot Cakes
We have more carrot cake recipes to share with you!
Our Carrot Cake from Scratch and Maple Carrot Cake are both great carrot cake recipes! If you're feeling fancy, we also have a fantastic Carrot Cheesecake Cake!
Finally, if you enjoy doctored cake mixes, don't miss our carrot cake from cake mix or carrot cake cupcakes!
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Carrot Bundt Cake
Ingredients
For the Carrot Cake
- 2 ½ cups (325g) all purpose flour
- 1 ½ teaspoons (7g) baking soda
- 1 ¼ teaspoons (4g) baking powder
- 2 teaspoons (5g) ground cinnamon
- 3 teaspoons grated fresh ginger (or ¾ teaspoon ground ginger **See Note Below*)
- ½ teaspoon (3g) salt
- 2 cups (400g) sugar
- 4 large eggs
- 1 cup (218g) vegetable oil
- 1 teaspoon (4g) vanilla extract
- 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
- ¾ cup (92g) chopped pecans
- ¾ cup (50g) sweetened coconut ( we used Baker's Angel Flake sweetened coconut)
- 1 (8oz.) can crushed pineapple (drained)
For the Cream Cheese Frosting
- ½ stick (56g) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups (228g) powdered sugar (adjust amount slightly up or down to your liking)
- 1 teaspoon (4g) vanilla extract
Instructions
- Preheat oven to 325 degrees F. Grease and Flour a bundt or tube pan. *See notes
- Whisk together for 30 seconds the flour, baking soda, baking powder, ginger, cinnamon, and salt. Set Aside.
- In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 60 minutes at 325 degrees ( F ) or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Check at 50 minutes, if the top of the cake begins to get too dark, cover loosely with aluminum foil
- Makes 6 ½ cups batter
- Cool cake in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
For the Cream Cheese Frosting
- Put the softened butter in the bowl of your mixer and mix until smooth.
- Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.
- Add the powdered sugar and vanilla. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat.
- Use immediately or refrigerate. If beaten too long it my become too soft. If this happens, just refrigerate a short time and let it firm up.
- Makes approximately 1 ½-2 cups.
Decorating the Cake
- Once the cake had cooled, I loaded the cream cheese frosting into a disposable piping bag with the tip snipped away and piped a design onto the cake. It could also simply be spread over the top of the cake with an offset spatula.
- RefrigerationBecause of the cream cheese frosting, this cake should be refrigerated. Allow to warm to room temperature 2-3 hours before serving.
Hello just wondering if I can use butter instead and cream with the sugar? thanks!
Hi Chandra, we've never made this recipe with butter and so I can't say how it will turn out for you.
Looks delish! Carrot Cake baked as a bundt - very clever! :-)
Thanks Teri! ;0)
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