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A carrot cake bundt that has been covered in a cream cheese frosting with walnuts.

Carrot Cake Bundt with Orange Cream Cheese Frosting

Course: Cake
Cuisine: British
Keyword: Bundt Cake, cake, carrot cake, carrot cake bundt, cream cheese frosting
Skill level: Easy
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 14 people
Calories: 669kcal
Author: Amy Treasure
This is the most amazing Carrot Cake Bundt that has been lightly spiced. This cake is incredibly moist and topped with a velvety smooth orange flavoured cream cheese frosting and walnuts.
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Ingredients

For the carrot cake

  • 300 g light brown soft sugar
  • 3 large eggs
  • 300 ml sunflower oil
  • 280 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 300 g carrots grated
  • 100 g walnut pieces
  • 50 g whole walnut pieces to decorate

For the orange cream cheese frosting

  • 180 g cream cheese at room temperature
  • 125 g unsalted butter at room temperature
  • 450 g icing sugar (powdered sugar)
  • zest of an orange

Instructions

For the carrot cake bundt

  • Preheat the oven to 180ºC/ 160ºC Fan/ 350ºF / Gas 4. Add the brown sugar, eggs and sunflower oil to a large bowl and whisk until combined using an electric or hand whisk.
  • Add the flour a little at a time whisking between each incorporation.
  • Whisk in the bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract.
  • Add the grated carrots and walnut pieces to the bowl and fold them in gently by hand.
  • Prepare the bundt pan by spraying liberally with cake release. Pour in the cake batter and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the bundt pan.

For the orange cream cheese frosting

  • Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.
  •  Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.

To decorate

  • When the cake is completely cool release it from the bundt cake pan by inverting it onto a serving plate or cake stand. Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M nozzle (or any open star nozzle) Pipe the frosting on by following the lines of the cake.
  • Stick a handful of whole walnuts on the top and sides of the bundt cake to decorate.

Video

Notes

This carrot cake bundt and orange cream cheese frosting recipe can be adapted to make a 2 or 3 layer 20cm round cake or 15 cupcakes. 
If you wish, you can add 100g raisins or sultanas to this recipe. 
Storage: This carrot cake bundt should be stored in the fridge and will keep for at least 5 days.

Nutrition

Calories: 669kcal | Carbohydrates: 73g | Protein: 5g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 228mg | Potassium: 216mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4028IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg