Made with carrot puree, pineapple and walnuts, this moist, dense carrot cake is served with bright lemon cream cheese frosting. Easy to make and perfect for Easter!
In fifteen years of blogging, I’ve never shared a carrot cake recipe. Mostly because I’m the only one in my family who likes carrot cake (so sad for them, I know). But I’m finally sharing this recipe for Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting, because I love it!
And if I have to eat the whole thing myself, so be it!
Actually, I came up with this recipe in an effort to create a carrot cake my family actually would eat. My husband is a firm believer that vegetables have no place in cakes and other desserts (he feels the same way about zucchini).
So I decided to puree the carrots, because it’s really seeing pieces of carrot in his cake that bothers him.
With this recipe, you still get that wonderful carrot cake flavor, but there are no orange flecks of carrot to be found. Which somehow makes the picky eaters feel better.
This cake can definitely be baked in layers and frosted, or baked in a 9×13 pan. But I love making it in a bundt pan because it looks festive and beautiful without all the work of frosting a layer cake.
And while the lemon frosting would traditionally be piped on top, I simply dust my cake with powdered sugar and serve the frosting on the side.
Because I don’t want a bit of frosting on top of my bundt cake, I want to be able to spread frosting over the entire slice. In fact, I’m going to start serving all my bundt cakes with frosting on the side.
This cake is moist, with a bit of texture from the walnuts, and full of warm spices and fabulous flavor. It’s everything you want in a carrot cake–including plenty of sweet cream cheese frosting.
If you’re looking for a simple, beautiful, delicious dessert to round out your Easter menu, you’ve got to try this Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting. Happy baking!
What Should I Serve with Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting?
This cake is a wonderful addition to any spring or Easter menu. Here are some of our favorite dishes to serve alongside this cake for Easter dinner:
Be sure to save this recipe for Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting to your favorite Pinterest board for later.
Tips for Making Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting
- This cake becomes even more moist and flavorful if it’s made a day or two ahead. Just keep it covered at room temperature until ready to serve.
- Pre-shredded carrots are a great time-saver in this recipe!
- Be sure to generously grease and flour your bundt pan to avoid any cake being left behind in the pan.
- Pecans are a great substitute for walnuts, or leave out the nuts altogether if you prefer. You can also substitute applesauce in place of the oil.
Here’s what you’ll need to make Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting
- Carrots
- Vegetable oil
- Crushed pineapple
- Eggs
- Vanilla
- Flour
- Sugar
- Spices: cinnamon, nutmeg, cardamom, salt
- Baking soda
- Walnuts
- Cream cheese
- Butter
- Lemon juice
- Vanilla
- Powdered sugar
Carrot Cake Bundt Cake with Lemon Cream Cheese Frosting
Ingredients
For the cake
- 4 cups shredded carrots
- 1 1/2 cups vegetable oil
- 2 1/2 cups sugar
- 1 8 oz. can crushed pineapple
- 4 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 cup finely chopped walnuts
For the frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
- 2-4 tablespoons cream as needed
Instructions
- Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
- Add the shredded carrots and oil to a blender and process until smooth. Pour into a large mixing bowl.
- Stir the sugar, pineapple, eggs, and vanilla into the carrot mixture.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, baking soda and salt. Add to the carrot mixture and stir to combine. Fold in the walnuts.
- Spread the batter in the prepared pan and bake for 50-60 minutes, or until a tester inserted in the center come out clean.
- Cool for 10 minutes in the pan before turning onto a wire rack to cool completely.
- Meanwhile, make the frosting by beating the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Beat in the lemon juice and vanilla. Gradually mix in 3 cups of the powdered sugar and mix until smooth. Add additional powdered sugar for a thicker frosting. If desired, add heavy cream a tablespoon at a time to reach desired consistency.
- Spread or pipe the frosting over the cooled cake, or serve the frosting on the side.
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Nutrition
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Who Dished It Up First: This is an original recipe.
