This Easter carrot bundt cake is everything an Easter dessert should be. We can call it cake, bundt cake, pound cake etc. It has this beautiful shape and deocorated in celebration of easter!
Now, this easter bundt cake is soft, moist and tastes a lot like carrots, as any dessert made with this vegetable should.
Carrots are very typical Easter ingredient, because in many places there is a tradition of having children leave carrots in the garden or in the yard so that the Easter bunny can eat them. That is why they are so representative for this season.
In addition to this, Easter eggs are also very traditional, as they represent new life, and in many places is customary to hidde Easter eggs in the garden for the children to go look for and collect them. Eggs are also often decorated, with many different techniques, and this is a very nice activity to do with children. You could either paint them, or use a dye.
The idea to decorate this easter bundt cake is to use a glaze or cream cheese frosting, with a little toasted coconut on top and candies. You can put chocolate on top, caramelized nuts, almond praline or even fondant or caramel decorations.
This is a dessert that is very rich, full of flavor, with lots of carrots and very unctuous and decadent. With the cream cheese frosting, which always goes very well with the carrot flavor. We add a little lemon juice to this frosting because it gives it an acid touch that tastes great!
If you like this recipe, you have to check out our carrot cake, which is perfect for this season too.
Easter carrot bundt cake
For the batter:
- 2 C carrot, shredded
- 1 2/3 C (11.80 oz) (333 gr) granulated white sugar
- 2/3 C (5.40 fl oz) (160 ml) vegetable oil, canola or sunflower
- 1/4 C (2.12 oz) (60 gr) sour cream
- 1/4 C (2.12 oz) (60 gr) yogurt, natural unsweetened
- 4 eggs, big
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 2 C (9.17 oz) (260 gr) all purpouse flour
- 1 3/4 tsp (0.30 oz) (8.7 gr) baking powder
- 1/2 tsp (0.08 oz) (2.5 gr) baking soda
- 1/2 tsp (0.08 oz) (2.5 gr) salt
- 2 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 1/4 tsp cloves, ground
For the frosting:
- 1 C (7.90 oz) (225 gr) cream cheese, at room temperature
- 1/3 C (1.44 oz) (41 gr) confectioners sugar, powdered
- 3 tbsp (1.52 fl oz) (45 ml) natural lemon or lime juice
- 1 tsp (0.16 fl oz) (5 ml) vanilla extract
- Shredded coconut, toasted
- Small candy or chocolate eggs, for decorating
For the cake:
- Preheat the oven to 375º F (180° C). Grease and flour a bundt cake pan of approximately 25cm in diameter.
- In a medium bowl, sift the flour with the baking powder, baking soda, salt and add the cinnamon, ginger, nutmeg and cloves. Set aside until needed.
- Separately, in a large bowl add the shredded carrot with the sugar, vegetable oil, sour cream, yogurt, eggs, vanilla extract and beat with an electric mixer or hand whisk for 2-3 minutes until the mixture lightens and fluffs up a bit.
- Carefully add the flour mixture to the bowl of liquids in three separate additions, beating for 30 seconds after each addition, until smooth and homogeneous.
- Pour the mixture into the pan and bake at 375ºF (180° C) for approximately 50 minutes until a wooden toothpick comes out clean when inserted and the bundt cake is lightly browned on the surface.
- Once ready, let the bundt cake cool for 10 minutes inside the pan, then turn it out and place it on a rack to cool down completely.
For the glaze and to assemble:
- Place the cream cheese with the powdered sugar in a medium sized bowl and beat with an electric mixer or hand whisk for 2 minutes until smooth.
- Add the lemon juice, vanilla extract and beat for 1 more minute until soft.
- Spread the frosting on top of the doughnut in the way you prefer and then decorate it with toasted coconut and Easter eggs.