Cake Mix Carrot Bundt Cake

Close-up of a thick slice of carrot bundt cake topped with creamy frosting and chopped pecans on a serving spatula.

Cake Mix Carrot Bundt Cake

This easy Carrot Bundt Cake uses a spice cake mix as the base, then adds fresh carrots, vanilla pudding, and buttermilk for a moist, flavorful dessert that tastes like it came from scratch. Topped with a rich cream cheese glaze, it’s a crowd-pleaser for any occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Resting time 15

Total Time 1 15

Servings Servings

Calories 365kcal

Author Deb Clark

Ingredients

15.25 ounce spice cake mix
3.4 ounce instant vanilla pudding mix
¾ cup buttermilk
½ cup vegetable oil
4 large eggs
1½ cups freshly grated carrots about 2–3 medium carrots
8 ounce can crushed pineapple well drained, be sure to squeeze out all the liquid.
½ cup chopped pecans or walnuts
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup shredded coconut balances well with pineapple
Cream Cheese Glaze
4 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or heavy cream
½ teaspoon vanilla

Instructions

Preheat the oven to 350°F. Grease and flour a Bundt pan. Be sure to get it in all the nooks and crannies.
In a large bowl, combine cake mix, cinnamon, vanilla, pudding mix, buttermilk, oil, adding eggs one at a time. Beat on medium speed for 2 minutes until smooth.
Stir in grated carrots, pineapple, nuts, and coconut. The batter will be thick and glorious!
Spoon into prepared Bundt pan and smooth the top.
Bake for 45–50 minutes or until a toothpick comes out mostly clean (a few crumbs are okay).
Cool in the pan for 15 minutes, then flip onto a wire rack to cool completely.
For the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency. Drizzle over the cooled cake.

Notes

Storage

This cake keeps great at room temp for 2–3 days or in the fridge for 5–6.

Nutrition