Thursday, November 18, 2021

Carrot Cake Bundt #BundtBakers

I love carrot cake year round but it is certainly filled with wonderful Fall flavors making it perfect as a seasonal dessert during the Holidays.

Carrot Cake

It's time for Bundt Bakers..................

Our fearless leader, Stacy of Food Lust People Love, is hosting our party this month and asked us to share a delicious Bundt that contains our favorite spices.  Let's see what everyone baked up for us.....

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Carrot Cake batter

I am a big fan of many spices but when the weather starts to cool and the smell of fall is in the air, I start yearning for the warm spice mixture of cinnamon, nutmeg and ginger.  These spices combined with carrots baked up in a tender cake and topped with a maple cream cheese frosting makes a perfect Autumn Dessert.

Carrot Cake

I adapted this recipe that I found at Southern Living quite a bit.  I omitted the nuts because my husband doesn't care for nuts in cakes. I used ginger paste instead of crystallized ginger, only because I didn't have any.....I think it would be even more amazing with the crystallized ginger.

Carrot Cake

The cake is tender and moist and there is just enough icing to complement and not overpower the warm spices.  

Desserts, cakes, spice, carrots,
Yield: 12 servings
Author: Wendy Klik
Carrot Cake Bundt

Carrot Cake Bundt

I love carrot cake year round but it is certainly filled with wonderful Fall flavors making it perfect as a seasonal dessert during the Holidays.
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M


  • 2 c. flour
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • pinch of salt
  • 4 eggs
  • 1 c. canola oil
  • 1/2 c. buttermilk
  • 1/2 t. ginger paste
  • 2 c. brown sugar
  • 4 c. shredded carrots
  • 6 oz. cream cheese, room temperature
  • 3 T. butter, room temperature
  • 3 c. powdered sugar
  • 1 T. pure maple syrup


  1. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. In large bowl of stand mixer, fitted with the paddle attachment, beat the eggs, oil, buttermilk, ginger paste and brown sugar until smooth. Turn speed to low and add the flour mixture until blended. Fold in the carrots.
  3. Pour batter into a bundt pan that has been treated with baking spray. Bake in a preheated 350* oven for 1 hr, until a skewer inserted removes cleanly.
  4. Let cool on rack in pan for 15 minutes. Release from pan to rack to cool completely.
  5. In small bowl of stand mixer, fitted with the whisk attachment, beat the butter and cream cheese until light and fluffy. Turn mixer speed to low and gradually add the powdered sugar until smooth. Mix in the maple syrup.
  6. Using a pastry bag or a plastic bag with the end snipped off, pipe frosting in large loops over the cooled cake.


Adapted from a recipe found in Southern Living

Nutrition Facts



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  1. Ooooooh, MAPLE cream cheese frosting! Carrot cake is a favorite at our house year round too, Wendy, but I completely get what you mean about those spices for fall.

    1. Thanks for hosting Stacy and for giving me a reason to bake up this delicious cake.

  2. I love your carrot cake, it will always be the perfect recipe!!!

  3. Love that frosting on the cake, Wendy! Wish I could dig my finger in that !


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