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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.
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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.