I have something great for you today…
I told you it would be great! Moist and flavorful carrot bundt cake topped with cream cheese frosting, walnuts and last but not least, salted caramel. It really doesn’t get better than that! Whats more you ask? this cake can also be made as cupcakes or a simple sheet cake. Same batter, frosting and toppings.
I’m drooling just looking at these pictures. I love lots of cream cheese frosting. Bitting into this cake brings back so many memories of my childhood days in connecticut. Such a great combo.
Now lets get down to business…
- I added a cup of pudding to the mix to give it that extra moisture.
- I used part oil part butter because the oil makes it really moist and fluffy and the butter gives it amazing richness.
- Lots of spices!
- You can supplement everything on the recipe for cake mix if you wish but you would still need to add the butter, an extra egg and half a stick of butter to give the box mix some moisture.
The cream cheese frosting is incredibly EASY to make. Once you learn how to make it I promise you will never go back to the supermarket frosting again. It’s very smooth and delicious. Ever notice that when you use canned frosting you can literally taste the sugar grains between your teeth. I think it’s because they don’t care to ever powder the sugar.
I really can’t stand that on the cake because it gives me that “chalky” feeling. Let me give you one tip to take and run with the rest of your life, NEVER use granulated sugar in the frosting. Instead used powdered or confectioners sugar. it’s much more creamy and easy on the palate.
Super Moist Carrot Bundt Cake with Cream Cheese Frosting
Ingredients
- 2 cups all purpose flour
- 1/2 cup Vegetable Oil
- 1/2 cup butter, melted
- 1 cup vanilla pudding, prepared
- 3/4 cup granulated sugar
- 1/2 brown sugar
- 4 eggs
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups finely grated carrots
- 1/4 cup walnuts
Cream Cheese Frosting
- 1 pack 8oz philadelphia cream cheese
- 2 cup powdered sugar
- 1/2 cup butter
- 1 teaspoon vinilla extract
Salted Caramel
- 1 cup granulated sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Pre-heat oven to 350 degrees. Take out the cream cheese from fridge and let it soften while you make the cake.
- Blend the flour, sugar, baking soda, baking powder, spices until fully mixed.
- Add the eggs one at a time, add the vanilla, oil, butter, vanilla pudding, and whisk for 2-3 minutes until nice and fluffy.
- fold in the carrots and pour batter into a greased bondt pan. Place the batter in the oven for 30-35 minutes and flip onto a cooling rack to cool.
- While the cake is in the oven, we are going to work the frosting and caramel
Cream Cheese Frosting
- Whisk the cream cheese, butter,powdered sugar, and vanilla until smooth and fluffy and set aside.
Salted Caramel
- Melt the sugar in a deep sauce pan until the sugar begins to turn brown than add the butter and whisk
- Mix for another 30 secs and remove from heat. Whisk in the heavy cream and the sea salt.
- After the cake has cooled spread the frosting on top of it and drizzle some caramel and walnuts as desired.
like this recipe? Rate & Comment below!
I just put this in oven. However, I agree with the others. You miseed a couple of things. Just not made clear. Yes about when to add prepared pudding and when to add walnuts. Batter came out lumpy. Hard to wisk for 3 minutes such a thick batter. Hope this turns out for my Thanksgiving dessert!!! Will probably have to keep in the oven much longer as another person said. Maybe add video along with other additions!
I have now made this cake twice. Everybody lived it and wanted more. Now we’re trying it on the kids. What’s not to like!!! Thank you.
This cake took a lot longer than 30-35 mins to bake. Making for Easter and it smells wonderful.
Looks delicious.
Quick question – I’ve read the directions a few times and must be missing something. Can you please tell me when you add the pudding? I am assuming you mean dry powder pudding mix, don’t you? But the 1 cup has me stumped because I’ve never seen a recipe calling for 1 cup pudding mix, so maybe you mean actual pudding? I’m not sure. Thanks!
Hi Jasey, I must have forgotten to add it to the directions. You would use 1 cup prepared pudding and fold it in after whipping the eggs. Hope that helps! 🙂
This looks heavenly! I will take carrot cake as a bundt cake any day!!!
Thanks Liz!
It’s a gorgeous cake!
Looks super delicious, and we just love carrot cakes
Thanks! I love carrots so much as well! 🙂
Congratulations! This is featured at Diana Rambles today. Thanks for linking up. You can grab a featured button of my sidebar.
Thank you for featuring me Diana!
Wow, I think I might be drooling now, ha ha ha, this looks amazing!
This cake sounds delicious. Thanks so much for sharing this with Foodie Friends Friday. We look forward to seeing you again soon.
G’day! Love carrot cake and love Bundt cakes, true!
This combines the best of both worlds too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
Thank you Joanne! Yes you can’t really go wrong with bundt and carrot! 🙂
This cake looks so delicious! I love cream cheese frosting as well and I know what you mean about the canned frosting having that chalky taste lol.
Thanks Jenny I’m glad you liked it! 🙂