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

Yes, this carrot bundt cake should be refrigerated because of the cream cheese frosting on top.

However, we like to remove the cake from the refrigerator 2-3 hours before serving so that it has a chance to warm up- the flavor, texture, and moistness of cakes are best at room temperature.

Yes! Carrot Bundt Cake can be easily frozen, just as most of our cakes (from peach pound cake to coconut pound cake, strawberry cake and more!).

In fact, we freeze our cakes all the time! It's so nice to be able to bake in advance, and if you have leftover cake, you can easily freeze the cake or cake slices as well.

After baking the bundt cake and allowing it to cool in the pan (on a wire rack) for 10-15 minutes, flip it out onto a foil-wrapped cake board and allow to cool a bit longer.

Then, wrap the slightly warm cake in plastic wrap and follow with a tightly wrapped layer of foil. Into the freezer it goes! We find that wrapping and freezing cakes while they are still slightly warm can make them even more moist.

For cake slices, you can wrap and freeze these in the same way.

Thawing bundt cakes and pound cakes can take several hours. For this reason, it is best to move the wrapped carrot bundt cake to the refrigerator the day before you need it.

The next morning, move to the kitchen counter and continue warming to room temperature.

Once thawed, the cake will taste as fresh as the day that it was made!

No, freshly grated carrots will work best with this recipe as the pre-grated store bought carrots are often much more dry.

Yes! However, fresh ginger is not nearly as potent as ground ginger.

According to McCormick, the general rule of thumb is that ¼ teaspoon ground ginger is equivalent to one teaspoon of fresh ginger.

Today's recipe calls for 3 teaspoons of fresh ginger. If you are substituting with ground ginger, use ¾ teaspoon. If you are not a fan of ginger, you can omit!

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!

Carrot Bundt Cake- So moist and flavorful!

Thanks so much for stopping by! We hope that you enjoy this flavorful carrot bundt cake! Don't miss our collection of hundreds more cake recipes!

You'll find more cake recipes from scratch as well as cake mix recipes!

We also have a huge collection of cake decorating tutorials!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

5 Comments

Chandra Persaud says:

April 6, 2022 at 1:46 pm

Hello just wondering if I can use butter instead and cream with the sugar? thanks!

1. Melissa Diamond says:
  
  April 6, 2022 at 8:10 pm
  
  Hi Chandra, we've never made this recipe with butter and so I can't say how it will turn out for you.
  
MsGF says:

April 6, 2022 at 2:09 pm

Looks delish! Carrot Cake baked as a bundt - very clever! :-)

1. Melissa Diamond says:
  
  April 6, 2022 at 8:09 pm
  
  Thanks Teri! ;0)
  
BeBe says:

September 24, 2022 at 1:27 pm

test