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Carrot Bundt Cake with Cream Cheese Frosting and Toasted Coconut Recipe

★★★★★

5 from 98 reviews
  • Author: Naomi
  • Total Time: 4 hours 15 minutes
  • Yield: 16 servings 1x

Description

This Carrot Bundt Cake is a moist and flavorful dessert featuring grated carrots and crunchy walnuts, baked to perfection in a bundt pan. Topped with a creamy, fluffy cream cheese frosting and toasted coconut flakes, it offers a delightful balance of textures and sweet, spiced flavors. Perfect for gatherings or special occasions, this recipe yields sixteen generous servings.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 ½ cups neutral vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup coconut flakes

Frosting

  • 8 ounces cream cheese, softened
  • 8 tablespoons salted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (optional)
  • ⅛ teaspoon salt

Instructions

  1. Prepare the bundt pan: Preheat your oven to 325℉ and thoroughly spray a 10-12 cup bundt pan with cooking spray, including the inner ring, to prevent sticking.
  2. Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly mixed.
  3. Mix wet ingredients: Add the white sugar and vegetable oil to the bowl and mix on low speed until combined. Incorporate the eggs one at a time, mixing on low after each addition to ensure even integration.
  4. Add carrots and walnuts: Gently fold in the grated carrots and chopped walnuts, mixing on low speed or stirring until evenly distributed throughout the batter.
  5. Bake the cake: Pour the batter into the prepared bundt pan and bake at 325℉ for 70-75 minutes. Test doneness by inserting a toothpick into the center—it should come out clean. Allow the cake to cool in the pan for 30 minutes.
  6. Cool completely: After initial cooling, invert the bundt pan onto a serving plate. Let the cake cool fully for at least 2 hours before frosting.
  7. Toast the coconut: Heat a nonstick pan over medium heat without oil or butter. Spread the coconut flakes in a single layer and stir constantly for 3 to 5 minutes until more than half turn light golden brown. Immediately transfer to a plate to stop cooking and cool.
  8. Make the frosting: In a mixing bowl, beat the softened cream cheese with the softened salted butter on medium speed until smooth and fluffy without lumps.
  9. Add powdered sugar and flavorings: Mix in 3 cups of powdered sugar, the salt, and vanilla extract (if used) on medium speed until combined. Scrape down the sides, then add the remaining cup of powdered sugar. Increase speed to medium-high or high and beat for 5-7 minutes until the frosting is light and fluffy. Scrape down the sides midway through.
  10. Frost the cake: Apply the frosting in globs over the cooled cake using an offset spatula or knife. Smooth the top and sides as desired.
  11. Create texture: Use the spatula or knife to flick the frosting in random directions, making textured waves for visual appeal.
  12. Finish with toasted coconut: Evenly sprinkle the toasted coconut flakes over the frosting to add crunch and flavor contrast.

Notes

  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • Toast the coconut carefully and keep stirring to avoid burning.
  • Using an offset spatula for frosting can help achieve a smooth, professional finish.
  • Substitute walnuts with pecans if preferred.
  • For a nut-free version, omit the walnuts and increase coconut flakes slightly.
  • Keep the cake refrigerated after frosting and consume within 3-4 days for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Carrot cake, bundt cake, cream cheese frosting, toasted coconut, walnut cake, moist carrot cake, spiced cake

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Find it online: https://naomifletcher.com/carrot-bundt-cake-with-cream-cheese-frosting-and-toasted-coconut-recipe/