clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bundt Carrot Cake

  • Author: Meagan
  • Total Time: 1 Hour 10 Minutes


I had to call this ‘bundt’ carrot cake because I have a few great carrot cake recipes, mostly from Mom, for layered cake, loaf, cupcakes etc. and this one is obviously made in a bundt pan.  It’s quite heavy so small pieces are perfect and it works for a crowd.  This was Mom’s 70th Birthday Cake – at her big surprise party!  What a crazy week, but SO fun!



1 1/2 c. EACH canola oil AND sugar

4 eggs, beaten

1 t. vanilla

3 c. grated carrots

2 c. flour AND 1/2 t. salt

2 t. EACH baking soda AND cinnamon AND allspice

1 c. EACH chopped pecans AND raisins

Cream Cheese Icing – you can also consider the icing from this cake

1, 8 oz. (250 g) package of cream cheese, softened

1/4 c. butter, softened

2 to 3 c. icing sugar, sifted

1/2 t. vanilla


For the cake – using an electric mixer, cream the oil and sugar.  Add the eggs and vanilla, blend well, add the carrots, blend well.  Be sure to scrape down the sides of the bowl and the paddle because the carrots tends to get caught in largish lumps.  Combine all of the dry ingredients and add to the carrot mixture in small amounts, blending in between additions.  Add the pecans, blend well, add the raisins, blend well – be sure to scrape down the bowl.

Pour into a well greased bundt pan and bake at 325 for 1 hour – I find that 1 hour and 5 minutes is perfect in my oven.  Let the cake sit in the pan for 10 minutes after you remove it from the oven and then gently shake the pan to make sure the cake is completely loosened before turning it over onto a cake plate.  Allow to cool completely before icing.  I actually made this the day before due to time constraints of prepping for the party, and because carrot cake is naturally so moist, it worked out just fine.

For the frosting– beat together the cream cheese and butter, then add the icing sugar, starting with 2 cups, beating well to make sure it’s smooth – I find that close to 2 1/2 cups tends to make a good consistency.  Add the vanilla and blend to finish.  Ice the cake and sprinkle the top with chopped pecans.

  • Category: Cakes, Bundt, Carrot, Frostings


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.