Can’t get enough of those warm autumn flavors? I hear you! As people across the united states plan desserts for the holidays, a carrot bundt cake with cream cheese frosting should be on the list! This scrumptious mega-moist treat has the right amount of autumnal spices, a decadent vanilla cream cheese frosting, and crunchy toasted pecans scattered over the top! Oh. My. Cakeness!
An Outstanding Spice Flavor!
This lush cake features an outstanding blend of autumnal flavors: cinnamon, nutmeg, cloves, and ginger! While cinnamon and cloves add warm, sweetened aromas, nutmeg and ginger, add a deep yet not-so-overpowering touch! Each forkful tastes super moist and insanely decadent, filling each bite with a fantastic blend of fall flavors!
My Favorite Fall Ingredients!
Brown Sugar – produces so much moisture and the right amount of sweetness! Therefore, brown sugar would be your best option for this recipe if you choose between brown and granulated sugar!
Carrots – freshly shredded, please! Pre-shredded store-bought carrots are usually dry and do not add as much moisture as freshly shredded carrots! That is an essential key to this recipe!
Orange Zest – adds a touch of zing you do not want to miss! However, be careful not to add too much, or the flavor will be overpowering! Zest of half an orange is usually enough and will go a long way!
Pecans – I love adding pecans for their nutty flavor and beautiful crunchy texture! Walnuts may also be substituted, but nuts are optional if you are not a fan!
Cream Cheese Frosting – is super easy to make! You can add a balanced flavor and extra moisture to this delicious cake with only a few ingredients! Please see the recipe below for more information!
Other Baking Staples – flour, baking soda, baking powder, oil, Greek yogurt, and salt are all a must for this recipe! You may substitute apple sauce for the yogurt, but please do not skip the rest.
Carrot Bundt Cake – An Excellent Holiday Treat!
My carrot bundt cake with cream cheese frosting has tons of pecans, fresh carrots, and a hint of orange zest to take the flavor up a notch! It is perfect for any occasion, especially Thanksgiving and Christmas!
I love topping this delicious cake with a decadent cream cheese glaze for an abundance of flavor and serving it with vanilla-flavored tea, apple cider, or just a cup of coffee. It always hits the spot! Yum!
Carrot Bundt Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour (may need an additional 1/4 cup)
- 1 – 1/2 cups light brown sugar
- 4 large eggs
- 1 cup vegetable or canola oil
- 3/4 cup Greek yogurt
- 1 – 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp each, ground ginger and ground cloves (optional)
- 2 cups shredded carrots (about three large carrots or four medium)
- the zest of half an orange (approximately 2 Tbsp)
- 1 cup chopped pecans
Cream Cheese Frosting
- 4 oz cream cheese (room temperature)
- 2 Tbsp unsalted butter (room temperature)
- 1 cup confectioners' sugar
- 4 Tbsp milk
- 1/2 tsp vanilla extract (optional)
- 1/4 cup roasted pecans, chopped
Instructions
Baking the Carrot Cake
- Preheat oven to 350 degrees F (180 C), and use a baking spray (not cooking spray) to grease a 10-cup bundt cake pan.
- In a medium bowl, whisk together the flour, chopped pecans, shredded carrots, baking powder, baking soda, cinnamon, nutmeg, salt, ginger, and cloves (if using). Set flour mix aside.
- In a large bowl, beat eggs, orange zest, and brown sugar with an electric mixer on medium speed for 5 min or until fluffy. As you continue beating, slowly add oil, followed by Greek yogurt. Gradually add the flour mix to the wet ingredients, beating well with each addition. If the batter is too runny, add 1/4 cup flour.
- Transfer the batter to the bundt cake pan. Smooth your batter’s surface and tap the cake before putting it in the oven. Bake in the middle rack for 50-55 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a cooling rack. Then, allow an additional 20 minutes of cooling. Meanwhile, toast the pecans and prepare the cream cheese frosting.
Making the Cream Cheese Frosting
- To bring out their flavor, toast the pecans in a pan set over low heat for a few minutes. Set them aside until they've completely cooled down. Next, chop your pecans using a sharp knife or a food processor.
- In a small bowl, beat together the cream cheese and butter until smooth and creamy. Next, add the powdered sugar, milk, and vanilla extract (if using). Beat until desired consistency — the icing should be thin enough to pour but thick enough to coat the back of a spoon. If your icing is too runny, add powdered sugar; if it's too thick, add more milk.
- Drizzle the cream cheese frosting over the cooled bundt cake and sprinkle the chopped pecans over the top. Enjoy!
Notes
Do you love bundt cakes? Try my signature dessert: the one and only Almond Marble Cake!
Did you make this carrot bundt cake? Tag @petitapron on Instagram and show us how it turned out for you!
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