Our Carrot Bundt Cake with Lemon Cream Cheese Frosting is a delight from baking to the very last morsel! Today’s carrot cake is made with toasted walnuts, shredded carrots, pump raisins, and the perfect spices! The subtle lemon cream cheese frosting is the true beauty of the carrot cake bundt recipe. The flavors meld together in perfect harmony. EVERY bite is magical! 

Why we love Carrot Bundt Cake with Lemon Cream Cheese Frosting Recipe

Today’s Carrot Bundt Cake with Lemon Cream Cheese Frosting is Madeliene’s FAVORITE cake! She loves it. We made this cake in celebration of her birthday this year!

Although this carrot cake recipe has been a part of our families celebrations for many years. We adore it–we know you’ll love it just as much! 

 

How to make Carrot Bundt Cake

• Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
• Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
• Preheat oven to 350 degrees.
• Place oven rack in the center of the oven.
• Generously coat bundt cake pan with butter; set aside.
• In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
• In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
• Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
• Slowly add oil in a steady stream, add vanilla.
• Add flour mixture 1 cup at a time mixing with each addition until moist.
• Hand stir in the carrots, raisins, and nuts.
• Pour batter into prepared bundt cake pan.
• Bake 25-30 minutes or until a toothpick inserted in center removes clean.
• Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.

 

How to make Lemon Cream Cheese Frosting Recipe

• Cream Cheese Frosting:
• Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
• Add milk one tablespoon at a time until reaches a pourable but thick consistency.
• Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
• (Frosting will set firm in approx 20 minutes)
• Slice and Enjoy!

 

Helpful baking tips for higher elevations:

• If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 

• Adjustments are needed for 5000+ feet and above:

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

• Reduce sugar: for each cup, decrease 2 tablespoons.

• Increase liquid: for each cup, add 2 to 4 tablespoons.

• Increase oven temperature by 25 degrees F.

• Check if it is done a little early.

• This takes some trial and error to get it right for you.

Learn more HERE

Yield: 12

Carrot Bundt Cake with Lemon Cream Cheese Frosting Recipe

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Our Carrot Bundt Cake with Lemon Cream Cheese Frosting is a delight from baking to the very last morsel!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 1 cup pecans or walnuts, toasted and coarsely chopped
• 2 1/2 cup finely shredded carrots
• 1 cup raisins
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 4 large eggs, room temperature
• 1 1/2 cup white sugar
• 1 cup canola or safflower oil
• 2 teaspoons vanilla
• Cream Cheese Frosting:
• 1/2 cup butter, room temperature
• 1 8 ounce package cream cheese, room temperature
• 3 1/2 cups powdered sugar, sifted
• 2-3 tablespoon milk
• 1 teaspoon vanilla
• Finely grated lemon zest of one lemon

Instructions

1. Allow butter, eggs, cream cheese reach room temperature (set out in the morning)
2. Toast nuts: cook for 8 min, in skillet, over medium high on stove; stirring constantly and cool.
3. Preheat oven to 350 degrees.
4. Place oven rack in the center of the oven.
5. Generously coat bundt cake pan with butter; set aside.
6. In a small saucepan over medium low combine water and raisins; cook until soft and liquid evaporates.
7. In a separate bowl whisk together flour, baking soda, baking powder, sea salt, and cinnamon; set aside.
8. Using a standing mixer or hand mixer beat eggs for 1 minutes until frothy, gradually add sugar to the eggs and beat until the batter is thick and light colored (4 min).
9. Slowly add oil in a steady stream, add vanilla.
10. Add flour mixture 1 cup at a time mixing with each addition until moist.
11. Hand stir in the carrots, raisins, and nuts.
12. Pour batter into prepared bundt cake pan.
13. Bake 25-30 minutes or until a toothpick inserted in center removes clean.
14. Cool on wire rack in pan for 10 minutes, turn out, cool completely before frosting.
15. Cream Cheese Frosting:
16. Cream the butter and cream cheese till smooth, add powdered sugar, vanilla, lemon zest.
17. Add milk one tablespoon at a time until reaches a pourable but thick consistency.
18. Place cake on serving platter and slowly pour frosting around the top of the cake allowing to cascade down the fluted edges of cake.
19. (Frosting will set firm in approx 20 minutes)
20. Slice and Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 742Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 104mgSodium: 427mgCarbohydrates: 89gFiber: 3gSugar: 67gProtein: 7g

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• Classic Angel Flake Cake
• Chocolate Covered Cherry Bundt Cake
• Lemon Cupcakes with Lavender Cream Cheese Frosting

 

Today’s Carrot Bundt Cake with Lemon Cream Cheese Frosting is perfect for your special moments!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. 

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Love Always,

Ruthie & Madeliene