Carrot Bundt Cake

I LOVE all things carrot cake, spice, and cinnamon. I am so excited to be coming into the fall, I thought I would share this recipe with you guys. Plus it has been a while since I have posted!!!

I originally made this around Easter, and it was a HIT with all of my family. Just recently I had bought a big bag of carrots for a few different stews and soups I have been making and freezing. I decided it was high time for a carrot cake.

I made this cake for a 6 cup bundt pan. If you do not have one, you could use an 8in square cake pan. Or even make a dozen or so cupcakes. This will not fit into a larger/regular sized bundt pan.

This recipe is pretty forgiving. I have subbed gluten free flour for regular flour. Greek yogurt for the sour cream. It is also super simple, only requiring one bowl. I usually sift all of my dry ingredients into my batter. You could do it separately in a smaller bowl. Completely up to you. Less dishes makes for a happier Karen.

Of course I had to frost this with a cream cheese frosting. I then decided to top it with toasted coconut, and toasted pecans. AMAZINGGGG.

Now, pull out those mixing bowls, baking pans, cupcake pans…whatever you fancy! Turn that oven on and get to baking. It’s the perfect time to try out new recipes to make for gifts over the holidays!! If all my friends and family didn’t already know, you guys are getting baked goods for Christmas!!!!

Oh man…’s too early to be talking about Christmas, right??

Happy Baking!!


Carrot Bundt Cake


  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup oil
  • 4 large eggs
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream or greek yogurt, plain
  • 1 cup finely grated carrots
  • Toasted coconut and pecans for topping

In a large bowl mix together the oil, eggs, sugars, vanilla, and sour cream until combined. Sift dry ingredients into the wet ingredients. Mix until combined. I usually always hand mix this recipe.

Stir in grated carrots. Pour into well greased 6 cup bundt pan.

Bake at 350 for 1 hour.

Frost the entire bundt cake with cream cheese, and top with toasted pecans and coconut.

Cream Cheese Frosting:


  • 4 oz cream cheese
  • 1/2 cup butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (optional)

Using a stand or hand mixer. Mix the cream cheese and butter for AT LEAST 4 minutes with the paddle attachment. It should be light and fluffy. Add in the sifted sugar and mix another couple of minutes. At this point mix in the vanilla and milk 1 tablespoon at a time.


4 Comments Add yours

  1. Dawn Orsak says:

    Looks so delicious! And it’s healthy, right? (Carrots.) 🙂

    1. s2karen says:

      Of courseeeee! Cream cheese also has zero carbs. 😂

  2. Bernice says:

    I love how you presented your carrot cake!

    1. s2karen says:

      Thank you! Carrot cake is one of my favorite!

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