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

Scale

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
⅓ cup vegetable oil

Frosting and Glaze

½ cup cream cheese frosting
2-3 tablespoons heavy cream
Remaining ¼ cup pecans, chopped (for topping)

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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.