Carrot Bundt Cake

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

So, if you follow me on Instagram you might have heard me call this cake pan by a different term- a butthorn. Stay with me for a sec.

Here’s the back story for you.

As I’m rummaging through my collection of cake pans, I realized I wanted a really nice bundt pan for my carrot bundt cake. I was busy baking and couldn’t order a new one that second so I asked Alexa to remind me to order a bundt pan the next day.

Cut to the next day and I hear Alexa say out loud:

“This is your reminder- order a butthorn”.

I checked my phone to see what the hell she was talking about and then realized “she” misheard me when I asked her to add a reminder.

I ALMOST DIED LAUGHING

One because I had never heard that term before, and two because WHAT THE HELL IS A BUTTHORN (apparently it means butthead or something like that).

Obviously I had to share it on instagram (how could I not) and now we have a little bit of a butthorn following and it will never not be funny.

And for the record, here is butthorn AKA bundt pan I used!

Now back to the carrot bundt cake!

Ingredients needed

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.

If the brown sugar is lumpy, be sure to mash it well so it doesn’t leave lumps in the batter.

Step two: Mix the wet ingredients

In another medium bowl, combine the eggs, the baby carrot food, and oil, and mix away.

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 THREE: BAKE

Pour into your very well greased bundt pan and bake for 40 minutes.

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!

Allow the cake to cool for at least 10 minutes before turning it out.

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.

Set that wire rack over a sheet pan before you add the glaze. Or you’ll have a sticky sweet mess of glaze on your counter. 😉

Tips on getting the cake out of the pan

• First make sure you generously spray the pan before filling it. I like to use Baker’s Joy.
• After baking only let the cake cool for 10-15 minutes MAX in the pan. Then flip it over. If it sits too long the sugar in the cake will stick to the pan.

STEP FOUR: 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.

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!

• Strawberry Bundt Cake with Strawberry Glaze
• Apple Bundt Cake

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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.

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Course: Cake

Cuisine: American

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

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.

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.