pecan carrot cake

Carrot Pecan Bundt Cake

Course Dessert


Cake Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar lightly packed
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 8 ounce can crushed pineapple drained
  • 2 cups carrots grated
  • 1 cup chopped pecans

Cream Cheese Ingredients

  • 8 tablespoons butter room temperature
  • 8 oz cream cheese room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees and spray bundt can with non-stick spray.
  2. In a medium bowl mix together flour, baking soda, salt and ground cinnamon.
  3. Use a mixer to beat eggs, sugars and vanilla together until smooth. Add dry ingredients from medium bowl in three parts until the batter is once again smooth. Once the mixture is combined scrape the sides and stir in carrots, pineapple and pecans.
  4. Pour the batter into the bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool cake in the pan for 10-15 minutes and then turn out on your cake plate.
  5. While the cake is cooling make the frosting. Combine butter and cream cheese in a medium bowl and use a mixer on medium speed until there are no lumps. Add powdered sugar and vanilla. Mix until smooth. Once the cake is cool spread (or use a piping bag) to add frosting. Sprinkle with more chopped pecans.