Loaded Carrot Bundt Cake

Prep 15 mins
Cook 1 hr
Total 1 hr 15 mins

This Loaded Carrot Bundt Cake is an ultra moist carrot cake made with pineapple, nuts and raisins. Drizzled with a whipped cream cheese frosting and dusted with cinnamon, this carrot cake has got it all!

A Slice of Carrot Bundt Cake on a Square, White Plate on a Dining Room Table

Loaded Carrot Bundt Cake

I have been a carrot cake fan since way back when.

Something about those little orange flakes, the spiced moist cake and cream cheese icing totally does it for me.

I realized the other day that I had never shared my recipe for Carrot Cake – in all the 10 years here.

How did I let that happen??

A Piece of Carrot Bundt Cake Beside Another Slice and the Rest of the Cake on a Cake Stand

Probably because most times I make carrot cake I am quickly inhaling it as soon as it cools. Just being honest!! 

But this time I promised myself I would take my time and grab a few photos for all of you.

This cake is a wonderful carrot cake base. You can do a lot with it and change it to your preferences.

It can be made as a bundt cake or as a layer dream cake. Either way is delicious!

You can add the pineapple, raisins (black or golden) and nuts (walnuts or pecans), or it is still a decadent carrot cake without any of those added.

Two Bundt Cake Slices Drizzled with Cream Cheese Icing and Dusted with Ground Cinnamon

I like to make a light and fluffy whipped cream cheese frosting to drape across the top when making it as a bundt cake.

Then I always sprinkle a little extra cinnamon on top.

However, you could absolutely stuff this bundt cake with cream cheese like I do with my Sweet Potato Cream Cheese Bundt Cake and Red Velvet Cream Cheese Bundt Cake.

Or, you can bake it into two or three layers and frost it with the cinnamon cream cheese frosting on my Banana Dream Cake.

Two Slices of Carrot Cake on a Table Beside the Whole Cake

This cake is perfect for Easter, or really any time of the year.

You can easily switch it up to fit your preferences and it is always a big hit at parties!

Yield: 15

Loaded Carrot Bundt Cake

Two Bundt Cake Slices Drizzled with Cream Cheese Icing and Dusted with Ground Cinnamon

This Loaded Carrot Bundt Cake is an ultra moist carrot cake made with pineapple, nuts and raisins. Drizzled with a whipped cream cheese frosting and dusted with cinnamon, this carrot cake has got it all!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the Loaded Carrot Cake

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 2/3 cups vegetable oil
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup Dixie Crystals Dark Brown Sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 pound fresh carrots, peeled and finely grated
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup chopped pecans or walnuts
  • 1/2 cup raisins

For the Whipped Cream Cheese Icing

Instructions

Make the Cake

  1. Preheat the oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
  2. In medium bowl, mix flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves. Set aside.
  3. In large bowl whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat in flour mixture until well combined.
  4. Fold in carrots, pineapple, nuts, and raisins. Pour cake batter into prepared bundt pan.
  5. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.

Make the Icing & Assemble

  1. While cake cools, prepare icing. Using a stand mixer or hand mixer, beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until light and fluffy.
  2. Place in a piping bag (or a zip-lock bag with the corner cut off) and pipe on to top of cooled cake. Dust with cinnamon and serve immediately. Store leftovers in the refrigerator.

Notes

Makes 12-15 slices.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 650Total Fat: 39gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 95mgSodium: 420mgCarbohydrates: 71gFiber: 3gSugar: 47gProtein: 7g

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This recipe was developed for Dixie Crystals

A Collage of Two Images of the Cake with Text In Between the Photos Introducing the Recipe

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Comments

11 Responses
  1. Daryl Shim

    Nov 12, 2018

    Hello ,

    I found some great beef , chicken recipes
    that I’m going to try .

    I also found some great cake recipes that I’m
    going to try as well.

    As I love to cook and bake .

    thank you ,

    Daryl Shim , Canada

    1. Jessica

      Yes, you can and the same temp is just fine. I do not know how quickly it will cook though, so just keep an eye on it! Enjoy!

  2. Tifani Roberts

    The ingredients lits granulated sugar for the icing, BUT the instructions says “confectioners sugar” can you please clarify? I have never done cream cheese with granulated sugar.

    1. Terry

      I think it was an oversight as granulated sugar would not have a smooth texture. I would use the confectioners sugar as listed in the directions. 

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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