Carrot Cake Bundt Cake
You'll never guess this Carrot Bundt Cake recipe starts with a boxed cake mix! Tender, moist and topped with the best cream cheese frosting.
Servings: 12 pieces
Calories: 252kcal
Ingredients
- 15.25 ounce spice cake mix
- 1 cup carrot shredded
- ¾ cup pecans chopped and divided
- 4 large eggs
- 1 cup honey vanilla Greek yogurt
- ⅓ cup vegetable oil
- ½ cup prepared cream cheese frosting (tub of store-bought)
- 2-3 Tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.
- Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.
- Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.
- Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.
- Gently spread the batter into an even layer and tap gently on the counter to spread it evenly and remove any air bubbles.
- Bake for 35-39 minutes in preheated oven at 350 degrees Fahrenheit or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.
- Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.
- Depending on the consistency of the glaze you may need to add the additional 1 Tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.
- Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.
Notes
- Want to make your cake extra rich? Add some mini chocolate chips to the batter before you bake it!
- For an extra tasty cream cheese glaze, make your own homemade cream cheese frosting to top the cake with.
- When removing your cake from the pan, place your serving platter on top and hold it tightly while you flip the pan over. This will keep the cake level as you remove it and reduce the chance of it breaking.
- Loosely cover your carrot cake can and keep it at room temperature. It will last about 2-3 days. Keep in mind that it will get more moist if it is covered well and will dry out if left uncovered. To extend the shelf life of your carrot bundt cake, you can place it in the fridge in an airtight container to keep an additional 2-3 days.
Nutrition
Calories: 252kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 271mg | Potassium: 205mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1915IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg