Description
This delightful Carrot Cake Bundt Cake combines the warm flavors of spice cake with fresh shredded carrots and crunchy pecans, all topped with a smooth cream cheese glaze. Perfectly moist and flavorful, it’s an easy-to-make dessert that’s ideal for gatherings or a special treat.
Ingredients
Scale
Cake Batter
- 15.25 ounces spice cake mix
- 1 cup carrot, shredded
- ¾ cup pecans, chopped and divided
- 4 large eggs
- 1 cup honey vanilla Greek yogurt
- â…“ cup vegetable oil
Glaze
- ½ cup cream cheese frosting
- 2-3 Tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and set out your bundt pan but do not spray or grease it yet.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the spice cake mix, shredded carrots, and ½ cup of the chopped pecans until evenly combined.
- Add Wet Ingredients: Use a hand mixer or stand mixer to beat in the eggs, honey vanilla Greek yogurt, and vegetable oil until the batter is smooth and well mixed.
- Grease Pan: Spray the bundt pan thoroughly with baking spray to ensure easy release after baking.
- Fill Pan: Scoop the cake batter into the prepared bundt pan, spreading it into an even layer and gently tapping the pan on the counter to release air bubbles.
- Bake: Bake for 35 to 39 minutes, or until the top springs back when lightly touched, edges turn golden brown, and a toothpick inserted in the center comes out clean.
- Cool Slightly: Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
- Prepare Glaze: Once the cake has cooled completely, whisk together the cream cheese frosting and 2 tablespoons of heavy cream until smooth.
- Adjust Glaze Consistency: If the glaze is too thick, add the remaining 1 tablespoon of heavy cream to achieve a glaze that slowly drips down the cake without running off too quickly. Test the glaze consistency on the side of the bowl.
- Glaze and Finish: Pour the glaze evenly over the top of the cooled cake and sprinkle with the remaining chopped pecans. Serve and enjoy!
Notes
- Do not grease the bundt pan before spraying to ensure a clean release.
- If you prefer less sweetness, reduce the amount of cream cheese frosting in the glaze.
- Shredded carrots add moisture and texture; make sure they are finely shredded for best results.
- Storage: Keep the cake covered in the refrigerator for up to 3 days.
- You can substitute Greek yogurt with plain yogurt or sour cream if preferred.
