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Home » Recipe Search » Frosting

Dec 7, 2020(last updated June 24, 2022)

Easy and Moist Carrot Bundt Cake

5 from 1 vote
BySam Adler
Jump to Recipe
two cut slices of carrot bundt cake peeking out of the whole cake
Carrot bundt cake cut into sliced on a dark surface

A twist on the classic, I’m using a secret weapon for this moist carrot bundt cake recipe-baby food! This nut-free delicious cake is drizzled with a simple brown sugar glaze, letting the flavors of sweet carrot shine through.

Carrot bundt cake on a black cake plate on a dark beige surface

Carrot cake is a favorite flavor around here- but you know what’s not my favorite? Grating carrots! Luckily this delicious carrot cake recipe is made so super easy by using carrot baby food instead of grated carrots.

The cake is thick, moist, and delicious. For spices, I only use cinnamon since I am not a huge fan of nutmeg and cloves, but if you like that, feel free to add it!

As a trained pastry chef I like figuring out different ways to make cake flavors work. Bundt cakes are also my go to cake recipes for when I have company because I dont have to worry about decorating them with their built in design.

From apple bundt cake, to red velvet bundt cake, to strawberry bundt cake, there are always so make good cake options to make!

And dont miss out on how to bake and get a bundt cake out of the pan perfectly. If you follow the tips, your bundts will come out without any problems!

Ingredients needed

For the cake

  • All purpose flour
  • Brown Sugar
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Kosher Salt
  • Eggs
  • Carrot Baby food- 2 4oz jars.
  • Oil

For the glaze

  • Brown sugar
  • Powdered sugar
  • Butter
  • Milk
Ingredients for carrot cake
Cake Ingredients
Ingredients for brown sugar glaze
Glaze Ingredients

Why use baby food for this cake

This carrot cake recipe goes outside of tradition with one secret weapon: carrot baby food.

Now I know what you’re thinking – baby food? In a cake? Yes. Hear me out…

The silky smooth puree of baby carrot food will not only add extra moisture to this traditionally dense cake but add all that yummy carrot flavor without having to grate carrots.

It helps create a smooth batter to help pick up all those beautiful lines and indentions in your bundt pan.

I’m also deviating from tradition with a brown sugar glaze instead of cream cheese icing. Because nothing says bundt cake like dreamy drizzles pouring over the edges!

HOW TO MAKE CARROT BUNDT CAKE

  • Step one: Mix the dry ingredients– In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt and mix lightly.
  • Step two: Mix the wet ingredients-In another medium bowl, combine the eggs, the baby carrot food, and oil, and mix away.
  • Step three: Add the wet ingredients to the dry ingredients and mix to combine until there are no longer any dry streaks of dry ingredients left.
  • Step four– Pour into your very well greased bundt pan and bake for 40-45 minutes. Depending on your pan this might be up to 55 minutes.
  • Allow the cake to cool for at least 10 minutes before turning it out.
  • Step five Take a wire rack and place it over the bundt cake, then grip the rack with your thumb and hold on to the bundt with your other fingers, and FLIP. Once that cake is done flipping about, allow it to continue cooling for another 45 minutes on the wire rack before you add the glaze.

Wet ingredients mixed in a glass bowl
Finished batter in a glass bowl
Carrot Bundt Cake batter in a bundt pan

MAKE THE GLAZE

Melt butter in a small saucepan over medium heat and then add in brown sugar and stir until the sugar has melted. Add in the confectioners sugar and take off the heat.

Keep mixing until thick and then add in milk to create a loose glaze. If it’s still looking a little too thick, keep adding a 1/2 tsp of milk at a time until you reach the desired consistency.

Note: This glaze hardens quickly, so only make it right when the cake has cooled and you’re ready to pour it over the bundt cake.

STORING BUNDT CAKE

Keep this cake at room temperature in an airtight container for up to 5 days. It freezes well too! Just be sure to wrap well in plastic.

Feeds a party of 15 carrot bundt cake lovin’ folks.

Two slices of carrot bundt cake on a black plate

Recipe Tips

  • If the brown sugar is lumpy when mixing, be sure to mash it well so it doesn’t leave lumps in the batter.
  • You’ll know the cake is done when it is puffed up and the edges start to break away from the pan. You can also insert a toothpick into the center, and if it comes out clean it’s done!
  • Bake a streusel topping and sprinkle it on top of the cake after you glaze it. Thats what I did here for this
  • recipe!
  • Add 1/2 tsp nutmeg, and/or cloves to the recipe to make it a little more spicy.

Other toppings for this cake

  • Sprinkle the glaze with streusel for an added crunch layer
  • Glaze with cream cheese frosting instead!

MORE BUNDT CAKE RECIPES HERE!

  • Easy Marble Bundt Cake (One Batter!)
  • Super Fluffy Chocolate Chip Bundt Cake
  • Easy and Moist Vanilla Bundt Cake
  • Fluffy and Moist Cinnamon Bundt Cake
Carrot bundt cake on a black cake plate on a dark beige surface

Carrot Bundt Cake Recipe

This carrot bundt cake recipe uses baby food for a silky and moist cake which is then topped with a sweet brown sugar glaze.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cake
Cuisine: American
Diet: Kosher
Keyword: bundt cake recipe, carrot dessert recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 15 people
Calories: 387kcal
Author: Sam Adler

Ingredients

For the cake

  • 2 1/2 cups flour
  • 1 1/2 cups brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 2 4 oz jars of baby carrot food
  • 1 cup vegetable oil

For the brown sugar glaze

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 cup confectioner sugar
  • 1 – 1 1/2 tbsp milk plus more to thin glaze as needed
US Customary – Metric

Instructions

For the cake

  • Preheat the oven to 350 F and generously grease a bundt pan with baking spray.
  • In a large bowl combine the 2 1/2 cups flour, 1 1/2 cups brown sugar, 2 tsp baking powder, 1/2tsp baking soda, 1 tsp cinnamon and 1/2 tsp kosher salt and mix lightly. You can use a hand or stand mixer too, fitted with the paddle attachment. Mix on low is using. If the brown sugar is lumpy, mash it so it doesn't leave lumps in the batter.
  • In another medium bowl combine the 3 eggs, 2 jars of baby food, and 1 cup oil. Mix to combine. Add the wet ingredients to the dry ingredients and mix by hand or on medium speed to combine.
  • Pour the batter into the bundt pan and bake for 40 mins. The cake is done with it is puffed up and the edges are releasing from the sides.
  • Allow cake to cool for 10 minutes and then invert into a wire cooling rack.

For the glaze

  • Add 1/4 cup butter to a small saucepan over medium heat. When melted add in the 1/2 cup brown sugar, and stir until melted. Add in the 1 cup confectioners sugar and take off the heat. Mix until thick, then add in 1- 2 tbsp milk to create a loose glaze. If the mixture is still too thick add ½ tsp until its the desired consistency.
  • Note- this glaze hardens quickly so only make it if you are ready to pour it over the bundt cake. The bundt should be cool before pouring the glaze.

Notes

Using the baby carrot food over grated carrots ensures a smooth batter and faster than grating carrots. 
This cake freezes well and serves 15 people.
Make sure to read how to bake and get a bundt cake out of a pan perfectly. 
Add 1/2 tsp nutmeg, clove, or ginger to make it more spiced.

Nutrition

Nutrition Facts
Carrot Bundt Cake Recipe
Amount Per Serving (1 slice)
Calories 387 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Cholesterol 46mg15%
Sodium 236mg10%
Potassium 78mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 37g41%
Protein 4g8%
Vitamin A 171IU3%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Bundt Cakes, Frosting Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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