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A super soft and flavourful Carrot Bundt Cake topped with a sweet glaze; perfect with your afternoon coffee or just because you fancy cake!
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4.39 from 13 votes

Carrot Bundt Cake Recipe

A super soft and flavourful Carrot Bundt Cake topped with a sweet glaze; perfect for an afternoon snack or just because you fancy cake!
Prep Time10 minutes
Cook Time45 minutes
resting time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrot, spring
Servings: 12 slices
Calories: 422kcal

Ingredients

for the cake:

for the glaze:

Instructions

  • Preheat the oven to 350F and spray a Bundt pan with cooking spray. Make sure to really spray it well, you don’t want your cake to stick! My Bundt pan was 9 ½ inches across.
  • Place oil, light brown sugar, eggs, and vanilla extract into a large bowl, and mix on medium speed until well combined and smooth, around 1 minute.
  • Add in the flour, spices, baking powder, baking soda, and salt and mix on low until the mixture starts to come together.
  • Add in the shredded carrot and mix on low until well combined and there are no lumps of flour. You want all the carrot to be coated in a cake mixture too.
  • Pour the mixture into your prepared pan and tap a few times on the worktop to release any air bubbles and make sure the mixture is level in the pan.
  • Place in the oven for 45-55 minutes until risen and an inserted skewer into the center comes out clean.
  • Leave to cool in the pan for at least an hour before placing a plate over the top of the Bundt pan and inverting the cake onto the plate. Leave to cool completely before glazing.
  • Once cool, whisk the powdered sugar and water together until smooth. Spoon the glaze over the cake, I went around the top in a circle and allowed the glaze to fall down the sides.
  • Decorate with sprinkles, if desired; I used some gold circles just to add a bit of prettiness!

Notes

Carrot Cake Bundt tastes better on the second day and will keep covered, at room temperature, for 5 days.

Nutrition

Calories: 422kcal | Carbohydrates: 60g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 131mg | Potassium: 218mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3624IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg