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Carrot Bundt Cake
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4.60 from 15 votes

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!
Course: Dessert
Cuisine: American
Servings: 15
Author: Melissa and Bebe

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.

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!