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Angled overhead photo of a carrot cake bundt cake topped with toasted coconut

Carrot Bundt Cake

Tracy @ Next Level Baker
Carrot bundt cake is tender, moist and perfectly spiced with crunchy nuts throughout. Cream cheese frosting and toasted coconut flakes on top add the perfect finishing touches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling and frosting 2 hours 50 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 16

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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Keyword Carrot Bundt Cake
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