Carrot bundt cake is the kind of dessert that feels like it's meant for special occasions, but it's actually easy to make at any time of the year. And it bakes up tender, moist and perfectly spiced with crunchy nuts in every bite. Finished with cream cheese frosting and toasted flakes on top, carrot bundt cake has just the right mix of sweetness, nuttiness and texture.
I love carrot cake. Like, truly love it. And not just at Easter either. But, how did carrot cake end up being tied to Easter anyway? That part is still a bit of a mystery. Some say carrots signal spring and new growth. Others point to the Easter bunny connection because bunnies like carrots. Who knows if we will ever get a real answer, but I really will take any excuse for carrot cake.
My go to carrot cake is usually a single layer no nut version, but I do like to switch things up. This version is a bundt cake loaded with nuts and topped with toasted coconut flakes. Some people add raisins or pineapple. You could substitute raisins or pineapple for the nuts, but I just can't go there. I love carrot cake too much for that.
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Ingredients for the carrot cake
- Carrots
- All-purpose flour
- White sugar
- Eggs
- Neutral vegetable oil
- Walnuts (optional)
- Cinnamon
- Baking soda
- Salt
- Coconut flakes (optional for frosting)
See recipe card for quantities.
Ingredients for the cream cheese frosting
- Powdered sugar
- Cream cheese
- Salted butter
- Salt
- Vanilla extract
- Coconut flakes (optional)
See recipe card for quantities.
Instructions for decorating the cake
Step 1: Make the frosting and add it to the cooled cake in globs.
Step 2: Smooth out the frosting on the top and as far down the sides as you wish.
Step 3: Make waves in the frosting by flicking a knife or an icing spatula in random directions.
Step 4: Toast the coconut flakes and add them to the top of the frosting.
Decorating Options: you can also decorate the carrot bundt cake like my single layer carrot cake where I do rosettes with a piping bag. If you're familiar with piping or once you become familiar with piping, I think piping frosting is faster overall. You can also pipe a Nothing Bundt Cake style or an inspired by Nothing Bundt Cake style like I used on my chocolate bundt cake. However, this carrot cake with nuts and toasted coconut flakes on top of messy frosting waves is a great option too. It's meant to be a messy but artful, so it still ends up looking fancy with minimal effort. I love when my messy side and my artistic side meet in the middle.
Substitutions
- Walnuts - walnuts have a nice flavor and fat content, but you can substitute another type of nut, like pecans, if you prefer.
- Coconut flakes - you can also substitute shredded coconut for the coconut flakes.
Equipment
A bundt cake pan is needed for this carrot bundt cake. And a hand or stand mixer is helpful.
Storage
Store any leftover carrot cake in an airtight container in the refrigerator for up to 4 to 5 days.
Next Level Tips
- You might be tempted to toast the walnuts first, but don't do it. The walnuts will toast fine inside of the baking cake.
- I highly recommend grating the carrots with a grater. Yes, you could use a food processor. And, yes, that is quicker. But, I think the taste and texture of the cake is much better with grated carrots.
- Always use a high quality cinnamon! See my recipe for overnight cinnamon rolls if you want to read more about different types of cinnamon.
- You can buy minced walnuts at the grocery store, but it's cheaper to buy large bags of nuts at Costco and chop them yourself. I always have a large bag of walnuts on hand because I eat berry yogurt parfaits every day for breakfast.
- Yes, you could also leave out the nuts. If you are leaving out the nuts, then you don't have to bake the cake at 325 degrees. You have the option to bake the cake at 350 degrees for 60-65 minutes instead.
- If you want more instructions for toasting coconut, check out the instructions in my Samoas cupcake recipe.
Related
Looking for other recipes like this? Try these:
FAQ
Make sure to generously spray the bundt pan, especially the inner ring, so that the cake releases cleanly. After baking, let the cake cool in the pan for at least 30 minutes. Place your serving plate on top of the bundt cake, hold it firmly in place and then carefully invert the pan. Gently lift the pan off. If it sticks, tap it in a few spots before trying again.
Toasting the coconut deepens the flavor of coconut as it brings out a caramelized nutty flavor in the coconut. It also improves the texture by giving the coconut a crispier texture. And, finally, it also improves the appearance of coconut. Toasted coconut looks and tastes so much better than non-toasted coconut.
Carrot Bundt Cake
Equipment
- 1 bundt pan
- 1 Stand or hand mixer
Ingredients
Carrot bundt cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups white sugar
- 1 ½ cups neutral vegetable oil
- 4 large eggs
- 3 cups carrots grated
- 1 cup walnuts chopped
Cream cheese frosting and toppings
- 1 cup coconut flakes
- 8 ounces cream cheese block
- 8 tablespoons salted butter
- 1 teaspoon vanilla optional
- ⅛ teaspoon salt
- 4 cups powdered sugar
Instructions
Make the carrot bundt cake
- Preheat the oven to 325℉ and spray a 10-12 cup bundt pan very well with cooking spray. Make sure to coat the inner ring as well.
- In a mixing bowl, combine the all-purpose flour, baking soda, cinnamon and salt and mix well.
- Add the white sugar and oil to the mixing bowl and mix on low until integrated. Add the eggs, one at a time, and mix on low until integrated.
- Add the shredded carrots and stir or mix on low until they are evenly distributed.
- Add the chopped walnuts and stir or mix on low until they are evenly distributed.
- Pour the cake batter into sprayed bundt pan. Bake at 325℉ for about 70-75 minutes or until a toothpick in the center comes out clean. Let the cake to cool in the pan for 30 minute and then invert the bundt pan on to a serving plate. Allow to completely cool, a minimum of 2 hours, before frosting.
Toast the coconut
- Heat a nonstick pan over medium heat. Do not add oil, butter or cooking spray.
- Add the coconut in a single layer and stir constantly until more than half of it is light golden brown, about 3 to 5 minutes.
- Remove the coconut from the heat and transfer immediately to a plate to stop the cooking process and allow it to cool.
Make the frosting
- In a mixing bowl, mix the the softened cream cheese and softened salted butter on medium until thoroughly combined and fluffy with no lumps remaining.
- Add 3 cups of the powdered sugar, the salt and the vanilla (if using) to the mixing bowl and mix on medium until integrated. Scrape down the sides. Add the last cup of powdered sugar and mix on medium high to high until light and fluffy, approximately 5-7 minutes. Scrape down the sides of the mixing bowl halfway through.
- Apply the frosting to the cooled cake in globs with an offset icing spatula or a regular knife.
- Smooth out the frosting on top of the cake and as far down the sides as you like.
- Make textured waves in the frosting by flicking the knife or icing spatula in random directions.
- Sprinkle the toasted coconut over the frosting.
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