Bring on the Easter egg hunts and Spring baking with this Carrot Cake Bundt Cake!
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But with Easter coming up quickly, I wanted to introduce Robbie to the concept of Easter egg hunts. I remember having epic Easter egg hunts with all of my cousins when I was a kid, so I needed to develop a rigorous training regimen for Robbie. After all, he is the youngest of his cousins, and we can’t have him being left behind in the Easter egg hunt! I’m trying to teach him that he needs to think like the Easter bunny. As soon as he understands that, he’ll know exactly where to go to find all of the eggs…including that elusive golden egg!
Carrot cake is another Easter tradition around our house. Easter just isn’t the same without some sort of carrot cake…be it a traditional cake, cupcakes or even a cheesecake. But I decided to add to the carrot cake assortment this year with this Carrot Cake Bundt Cake.
I love a good bundt cake, so I figured it would be fun to make this year’s carrot cake in bundt cake form. And since carrot cakes require cream cheese frosting, I added a bit more milk to my go-to brown sugar cream cheese frosting to make it pourable. Garnish that bad boy with some chopped walnuts, and you’ve got a mighty tasty Easter dessert ready to go!
So I might have cut into this cake and let Robbie nibble on a few bites. He needs to understand the importance (and the deliciousness) of carrot cake! Sure enough, he loved it and started making his hand motion for “more.” I’m pretty sure that kid would’ve eaten the entire cake if we had let him! But instead we went back to the Easter eggs and our training program. So far, so good…his cousins won’t stand a chance!
You guys know by now that I love Bob’s Red Mill. They make a huge assortment of flours, grains, beans, oats, etc. (In fact, their Gluten Free 1-to-1 Baking Flour is one of my all-time favorite products whenever I need to bake a gluten-free treat!) For this Carrot Cake Bundt Cake, I used Bob’s Red Mill Organic Unbleached All-Purpose Flour. This flour is unbleached, unbromated and comes from certified organic U.S.-grown wheat. This flour is one of my go-to’s, and I always keep a bag in my pantry. (Actually, I keep that bag along with other baking ingredients in a small closet in the basement. Our house has the smallest pantry ever. Either that, or I have way too many baking ingredients. Laura would tell you it’s the latter…)
For me, baking is full of tradition and memories. The smell of home and chocolate chip cookies. The taste of warm homemade pound cake topped with a scoop of vanilla bean ice cream. The anticipation of carrot cake at Easter. And that’s where this Carrot Cake Bundt Cake comes in! Bob’s Red Mill’s organic all-purpose flour worked beautifully…like it does every single time, and this cake came out perfectly. (Well, minus the one corner where I had to sample a bite…at least I waited until I took the photos!)
What are your Easter baking traditions? And more importantly, do you want to challenge Robbie to an Easter egg hunt?
Carrot Cake Bundt Cake
For the Cake
For the Cake
- Preheat oven to 350°F. Grease and flour a standard bundt pan; set aside.
- Using a large bowl, add sugar, oil and eggs; mix until well combined. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; mix until well combined.
- Add dry ingredients to the bowl with the sugar; mix until well combined. Add carrots, walnuts and raisins; mix until well combined.
- Pour batter into greased pan. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Allow cake to cool at room temperature for at least 30 minutes before removing from pan.
For the Frosting
- Using a countertop mixer, add the cream cheese and butter; mix on medium speed until well combined.
- Add brown sugar, vanilla extract, and cinnamon; mix until smooth.
- Add the powdered sugar ½ cup at a time. Add milk until frosting loosens enough to be pourable (but still thick).
- Pour frosting around top of cake.
- Garnish with toasted chopped walnuts.
This Carrot Cake Bundt Cake post was written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!