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Sweet, Light, Spicy and Delicious Carrot Cake Bundt Cake with a Cream Cheese Frosting!
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After recently accidentally buying too many carrots because I bought some, and my roommate bought some, I had an abundance that even my dog Rolo wouldn’t be able to snack on before they went off. This meant Carrot Cake had to happen.
For the Bundt Tin itself, I used this bundt tin. It’s the Nordic Ware Stained Glass Bundt Tin! It’s a delicate pattern, but I personally love it for a bake like this! Nordic Ware have the BEST and only Bundt Tins I will ever use!
The recipe itself has been based off my Carrot Cake recipe that has been on my blog for several years now, just made into the gorgeous bundt shape!
I love this recipe because it’s not too heavily spiced like other carrot cake recipes I have tried over the years, but it also has enough in so that it’s delicious and has a good flavour.
This particular time I used raisins in the cake, but I know a lot of people use raisins. The good thing is, they can easily just be left out! Often I do put walnuts in, and this time I didn’t, but they can be added in or taken out just as easily!
The particular spices I use are Mixed Spice, Ginger and Cinnamon, but this time I decided to add in a smidge of Nutmeg as well. I realise its a little faffy to have four different spices in one cake, but they’re worth it!
I tend to have endless amounts of Ginger and Cinnamon in my cupboard, but Nutmeg is probably my least used. If you wanted to leave it out, then you easily could!
For the cake, when using the sunflower oil in place of butter, it helps you get such a good bake, and so moist! Yeah, I went and used that word… apologies. Either way, it’s delightful.
The other part that helps a Carrot Cake stay ~moist~, is the actual carrot! Some people may still go ‘ewwww carrots in a cake?!’, but then TRUST ME when I say ignore the haters. Carrot Cake is the best.
You definitely feel healthier when you are baking and eating a carrot cake, as you put quite a bit of carrot in… so that is good, but you know… it’s still cake. And it is DELICIOUS. Honestly, it’s one of the BEST. Ever. Ever. Ever.
Anyway! For decoration I wasn’t 100% sure on what to go for, as I wanted the cake to look cute! Cream Cheese Frosting seemed the ideal way to go, and oddly enough… an over done cream cheese frosting that’s slightly too runny is ideal for this!
If it’s too runny, it means it’ll fall down the side of the cake in a wonderful way! Mine was in the middle of too soft, and perfect, so it was perfect for this! Smooth, and the perfect taste for the carrot cake!
Then, I used some pre-made carrot decorations as I had no time to make some myself, and also it would mean buying a lot of things for a very small amount. Sprinkle with a dust of spices, some chopped nuts if you fancy, and done!
Anyway… I hope you love this one as much as I do! Enjoy! x
Carrot Cake Bundt Cake!
- 225 ml Sunflower Oil
- 4 Large Eggs
- 275 g Light Brown Sugar
- 300 g Grated Carrots
- 100 g Raisins (optional)
- Zest of 1 Orange
- 275 g Self Raising Flour
- 1.5 tsp Bicarbonate of Soda
- 2 tsp Mixed Spice
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
Cream Cheese Frosting Glaze
- 100 g Unsalted Butter (room temp)
- 200 g Full Fat Cream Cheese
- 1 tsp Vanilla Extract
- 1/2 tsp Mixed Spice
- 400 g Icing Sugar
- Fondant Carrots
- Chopped Nuts
- Preheat your oven to 180C/160C Fan and prep your Bundt Tin! I use Nancy Birtwhistles lining paste.
- Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine.
- Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
- Add the Flour, Bicarbonate, Mixed Spice, Ginger, Cinnamon & Nutmeg and mix again – try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the bundt tin well enough!
- With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
- Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
- Gradually add in the Icing Sugar till its all combined – try not to beat too hard, you’ll want to do this bit by hand. I add usually about 400g, you want to add enough for it to be firm.
- Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some fondant carrots (or chopped nuts such as walnuts and pecans) and then give it a sprinkle of icing sugar/spices!
- I used THIS BUNDT TIN!
- This recipe is based off of my Carrot Cake recipe with the frosting from my Red Velvet Cake recipe!
- I recommend using Nancy's Lining Paste for lining any Bundt Tins!
- This cake should be stored in the fridge because of the Cream Cheese Frosting, and will last for three days!
- If your frosting is really loose, its probably because its been over beating. Gradually add in some more icing sugar by hand to thicken it up.
- The weight of the carrots in the recipe is already grated. Buy more (about 400g worth) to get the 300g of grated carrots. Make sure you peel them and chop the ends off!
- The Raisins are optional - you can easily switch to nuts instead! Or just leave both out.
Find my other Recipes on my Recipes Page!
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