Carrot & Cream Cheese Bundt Cake

You guys, I have this Carrot & Cream Cheese Bundt Cake sitting in my refrigerator right now and I can’t stop sneaking bites of it throughout the day! Imagine this: digging your fork into a fluffy, cinnamon-speckled carrot cake that has a waterfall of the most decadent, light and fluffy cream cheese frosting imaginable. And then going back for more and more. At least that’s what we’ve been doing! This Carrot & Cream Cheese Bundt Cake is a classic combination that you can never go wrong with.

Carrot & Cream Cheese Bundt Cake - KJ & Company

I could just eat that cream cheese frosting with a spoon, and I did. No shame in that! The grated carrot gives the bundt cake a wonderful, deep orange color and natural sweetness that will make your tastebuds sing. Put those two together and you have a match made in heaven.

Carrot & Cream Cheese Bundt Cake

I think that carrot cake is good for anytime of the year, but with Spring and Easter right around the corner, it definitely makes for the perfect dessert to have on your menu! Bundt cakes are great to feed a crowd (or just you and your husband nibbling away on it in the fridge 😉 and deliver a “wow” factor without all the work.

Carrot & Cream Cheese Bundt Cake - KJ & Company

Get this bundt cake baking away in your oven, whip up a batch of the creamiest cream cheese frosting and be on your way to carrot cake bliss!

Print

Carrot & Cream Cheese Bundt Cake

Carrot & Cream Cheese Bundt Cake - KJ & Company

Imagine this: digging your fork into a fluffy, cinnamon-speckled carrot cake that has a waterfall of the most decadent, light and fluffy cream cheese frosting imaginable. And then going back for more and more.  This Carrot & Cream Cheese Bundt Cake is a classic combination that you can never go wrong with.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 bundt cake

Ingredients

For the carrot bundt cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups grated carrots

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1 cup heavy cream

Instructions

For the carrot bundt cake:

  1. Preheat your oven to 325 degrees. Spray a bundt pan with cooking spray and set aside. In a medium bowl, whisk together the sugar, vegetable oil, eggs and vanilla until smooth, about a couple minutes. In a small bowl, whisk together the flour, cinnamon, baking soda and salt until there are no clumps.
  2. Slowly fold the dry ingredients into the wet ingredients with a rubber spatula until you have a smooth batter, about a few minutes. Mix in the grated carrots until combined. Pour the batter into the prepared bundt cake pan and bake for 50-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  3. Let the carrot bundt cake rest in the pan for about 3-5 minutes and then turn it out onto a cooling rack to continue cooling. Be careful to not let it sit in the pan for too long, as the top could get stuck when you try to turn it out.

For the frosting:

  1. In the bowl of an electric mixer with the whisk attachment, whisk together the butter and cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and slowly add in the powdered sugar until it is all combined and fluffy.
  2. With the mixer speed on low, whisk in about half of the heavy cream until the frosting is looking smooth and creamy, about a minute or so. Use a rubber spatula to fold in the rest of the heavy cream to the frosting to make a smooth, pourable frosting. If you need to add more heavy cream to achieve the pourable consistency, add more in 1/4 cup increments.
  3. Pour the frosting over the top of the cooled bundt cake. Let set for a couple minutes and then serve.

Notes

  • The cake can be made a day in advance, refrigerated and then set out 30 minutes – an hour prior to serving to bring to room temperature.
  • The frosting may seem somewhat runny at first, but it will set very nicely and be fluffy.

Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company Carrot & Cream Cheese Bundt Cake - KJ & Company