There's nothing like a big slice of carrot cake, and today we are sharing a bundt cake version of this delicious dessert.

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!

How to Make Carrot Bundt Cake

This carrot cake is based on our popular Carrot Layer 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 grated carrots!

We also used freshly grated ginger for today's recipe. It is optional if you are not a fan of ginger, 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.

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).

I love the pineapple for the sweetness and tanginess that it adds to the 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 layers in pan for 10 minutes on a wire rack then turn out.

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 my 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.

Can Carrot Bundt Cake be Frozen?

Yes! Carrot Bundt Cake can be easily frozen. 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.

When it is time to thaw the carrot bundt cake, remove it from the freeze and keep it wrapped tightly on the kitchen counter until a condensation forms on the foil. At this point, you can remove the foil and continue to thaw.

The cake will taste as fresh as the day that it was made.

Should this Cake be Refrigerated?

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.

Enjoy the Recipe!

Thanks so much for stopping by. We love hearing from you- if you give this Carrot Bundt Cake a try, please leave a comment and photo below! We hope that you enjoy it ;0)

Carrot Bundt Cake

This moist carrot bundt cake is bursting with flavor from carrots, pineapple, coconut, pecans, cinnamon, and fresh ginger. We topped it with a flavorful cream cheese frosting!

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 salt (3g)
2 cups ( 400g ) sugar
 4 large eggs
1 cup vegetable oil (218g)
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 (92 g) chopped pecans
¾ cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut)
1 (8oz.) can crushed pineapple, drained

For the Cream Cheese Frosting

½ stick unsalted butter (56g)
1 (8oz) package cream cheese
2 cups (228g) powdered sugar - adjust amount 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 layers 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.

Refrigeration

Because of the cream cheese frosting, this cake should be refrigerated. Allow to warm to room temperature 2-3 hours before serving.

Notes

The Bundt Pan:

We used a 15 cup bundt pan for this cake and were surprised by how much the 6 cups of cake batter filled the pan after baking. Make sure that when adding batter to your bundt pan that there is at least 1 ½ inches of space from the top of the batter to the rim of the pan.

Fresh Ginger vs. Ground Ginger

Please note that fresh ginger is not nearly as potent as ground ginger. Please do not put 3 teaspoon of ground ginger into this recipe- that is too much ;0) Use ¾ teaspoon if using ground ginger. If you are not a fan of ginger, you can omit!