If you’re on the hunt for a wondrously moist, warmly spiced dessert that feels both cozy and elegant, the Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe is going to steal your heart. This cake beautifully balances shredded carrots and crunchy pecans, all wrapped in the nostalgic layers of a spice cake mix, then topped with a luscious cream cheese glaze that perfectly melts over every curve of the bundt. It’s the kind of bake that brings smiles at Sunday brunches or elevates your holiday dessert table with ease and charm.
Ingredients You’ll Need
Gathering these simple yet purposeful ingredients sets the stage for a cake bursting with flavor and texture. Each element plays a vital role, from the sweet tang of honey vanilla Greek yogurt to the crunch of chopped pecans, making this a truly memorable Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe.
- 15.25 ounce spice cake mix: The base that infuses warm spices and structure into the cake, saving time without sacrificing depth.
- 1 cup carrot (shredded): Adds natural sweetness, moisture, and a tender crumb that’s classic to carrot cake.
- ¾ cup pecans (chopped and divided): Provides a delightful crunch and nutty flavor, split to incorporate inside and as a topping.
- 4 large eggs: These bind the batter and give the cake a rich texture that holds together beautifully.
- 1 cup honey vanilla Greek yogurt: Brings tanginess and moistness, plus a subtle hint of vanilla to tie it all together.
- â…“ cup vegetable oil: Keeps the cake tender and moist, allowing it to stay fresh longer.
- ½ cup cream cheese frosting: The base for the luscious glaze that crowns the cake with classic cream cheese flavor.
- 2-3 Tablespoons heavy cream: Used to thin out the frosting just right into a flowing glaze that drips elegantly over the bundt’s curves.
How to Make Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit. Grab a bundt pan but hold off on greasing it for now—getting the pan ready at the right moment is key to a perfect release later.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the spice cake mix, shredded carrots, and half of your chopped pecans. This blend evenly distributes the fresh carrots and nutty textures throughout the batter.
Step 3: Mix in Wet Ingredients
Using a hand or stand mixer, beat in the eggs, honey vanilla Greek yogurt, and vegetable oil until the mixture is nice and smooth. This step ensures your batter is well combined and ready for baking.
Step 4: Prepare the Bundt Pan and Pour Batter
Now it’s time to give your bundt pan a generous spray with baking spray to help prevent sticking. Scoop the batter into the pan and gently spread it out evenly. A gentle tap on the counter helps to settle the batter and remove air bubbles.
Step 5: Bake to Perfection
Bake for 35 to 39 minutes. You’ll know it’s done when the top springs back to a gentle touch, the edges take on a golden hue, and a toothpick inserted in the center comes out clean. This ensures a moist interior with just the right texture.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 10 minutes—this resting time lets it firm up so it can be turned out cleanly onto a serving platter without breaking.
Step 7: Make the Cream Cheese Glaze
Once the cake is completely cooled, whisk together the cream cheese frosting with 2 tablespoons of heavy cream. Adjust by adding more cream if needed to achieve a glaze that slowly drips down the sides without dripping off completely. A perfect consistency gives your cake that irresistible glossy finish.
Step 8: Glaze and Garnish
Pour your perfectly textured glaze over the top of the bundt cake, letting it cascade beautifully. Finish by sprinkling the remaining chopped pecans over the glaze for an inviting nutty crunch.
How to Serve Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe
Garnishes
To impress your guests even more, feel free to add a light dusting of cinnamon or a scattering of finely shredded carrot curls atop the glaze. These delicate touches add color and a hint of spice that complements the cake’s flavors beautifully.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or chai tea, whose warm spices harmonize perfectly with the cake’s cinnamon and nutmeg notes. For a refreshing contrast, try serving alongside a simple fruit salad featuring pineapple and orange slices.
Creative Ways to Present
Serve your Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe on a rustic wooden board surrounded by clusters of fresh pecans and carrot ribbons. Alternatively, drizzle some extra cream cheese glaze into individual slices right before serving to make every bite feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled cake tightly with plastic wrap or store it in an airtight container. It keeps fresh in the refrigerator for up to five days, with the glaze maintaining its shine and flavor.
Freezing
If you want to enjoy this cake later, it freezes beautifully. Wrap tightly in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge, then add fresh glaze before serving to restore that just-made feel.
Reheating
Since this cake is best served at room temperature or slightly chilled, avoid microwaving. Instead, bring refrigerated slices to room temperature by leaving them out for 15-20 minutes to revive the flavors and soften the cream cheese glaze.
FAQs
Can I substitute the spice cake mix with homemade ingredients?
Absolutely, though using a spice cake mix simplifies the process significantly. If making from scratch, be sure to include warm spices like cinnamon, nutmeg, and cloves to capture the same comforting flavor profile.
Is it necessary to use Greek yogurt in this recipe?
Greek yogurt adds moisture and a subtle tang that enhances the cake’s richness. If you don’t have Greek yogurt, sour cream or a full-fat plain yogurt can work as a good substitute.
Can I make this cake nut-free?
Yes, just omit the pecans. You might want to replace the crunch with toasted coconut flakes or simply enjoy the cake as is—its texture and taste will still be wonderful!
How do I know when the cake is perfectly baked?
The cake is done when the edges turn golden brown, the top springs back gently to the touch, and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
What’s the best way to get a smooth, drip-friendly cream cheese glaze?
Start by whisking the cream cheese frosting with 2 tablespoons of heavy cream. If the glaze is too thick, add the extra tablespoon gradually. The ideal glaze slowly drips and clings to the cake’s surface rather than running off entirely.
Final Thoughts
There’s something truly special about a Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe that brings warmth and a hint of nostalgia to any occasion. Whether you’re treating yourself or sharing with friends, this cake delivers a perfect balance of spice, sweetness, and texture that never fails to delight. Give it a try—you’ll be glad you did!
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Carrot Cake Bundt Cake with Cream Cheese Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 35-39 minutes
- Total Time: 47 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Cake Bundt Cake is a moist and flavorful dessert featuring a spice cake mix blended with shredded carrots and chopped pecans, baked to golden perfection in a bundt pan. Finished with a creamy cream cheese glaze that slowly drips down the sides and topped with crunchy pecans, this cake offers a delightful combination of textures and warm spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 15.25 ounces spice cake mix
- ½ cup pecans, chopped (divided)
Wet Ingredients
- 1 cup carrot, shredded
- 4 large eggs
- 1 cup honey vanilla Greek yogurt
- â…“ cup vegetable oil
Frosting and Glaze
- ½ cup cream cheese frosting
- 2–3 tablespoons heavy cream
- Remaining ¼ cup pecans, chopped (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Set out your bundt pan but do not spray or grease it yet to ensure proper layering and ease of cleanup later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the spice cake mix, shredded carrots, and half (½) of the chopped pecans until evenly combined to distribute the nuts and carrots throughout the batter.
- Add Wet Ingredients: Using a hand or stand mixer, beat the eggs, honey vanilla Greek yogurt, and vegetable oil into the dry mixture until smooth and fully incorporated. This creates a moist and flavorful batter ready to bake.
- Prepare the Bundt Pan: Spray the bundt pan thoroughly with baking spray to ensure easy release after baking.
- Fill the Pan: Scoop the prepared batter into the bundt pan, spreading it gently into an even layer. Tap the pan lightly on the counter to remove air bubbles and settle the batter evenly.
- Bake the Cake: Place the bundt pan in the oven and bake for 35-39 minutes. Check for doneness by pressing the top gently to see if it springs back and inserting a toothpick in the center; it should come out clean. The edges will be golden brown when done.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before carefully turning it out onto a cake or serving platter to cool completely.
- Prepare the Glaze: In a bowl, whisk together the cream cheese frosting and 2 tablespoons of heavy cream until smooth. Adjust the consistency by adding an additional tablespoon of heavy cream if needed; the glaze should slowly drip down the cake without fully running off.
- Glaze and Garnish: Pour the prepared glaze evenly over the cooled cake, allowing it to cascade gently down the sides. Sprinkle the remaining chopped pecans on top for a crunchy finish.
- Serve: Allow the glaze to set slightly before slicing and serving the cake to enjoy a perfect balance of spice, creaminess, and nutty crunch.
Notes
- Do not grease the bundt pan before spraying with baking spray to ensure the batter doesn’t stick.
- The heavy cream amount can be adjusted based on the desired glaze consistency.
- You can substitute Greek yogurt with regular yogurt or sour cream if needed, but Greek yogurt adds extra creaminess and tang.
- Allow the cake to cool completely before glazing to prevent the frosting from melting.
- For a more intense carrot flavor, try adding a pinch of cinnamon or nutmeg to the batter.
