Carrot Pumpkin Bundt Cake

5 from 3 reviews



Carrot Pumpkin Bundt Cake:

  • 1 3/4 cups flour
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/41/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup canned pure pumpkin
  • 1 cup lightly packed brown sugar
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups finely grated carrots
  • 1/2 cups shredded sweetened coconut
  • 1/2 cups walnuts (optional)
  • 1/23/4 cup raisins (optional)

Cream Cheese Drizzle:

  • 1 package of cream cheese (room temperature)
  • 2 tbsp butter
  • 1 cup icing sugar
  • 12 tbsp cream (or milk)


Carrot Pumpkin Bundt Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan, by greasing and dusting it with flour. This cake is very moist so you need to do this step!
  3. In a bowl combine the flour, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
  4. In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
  5. Add the dry ingredients slowly to the wet mixture, and gently combine.
  6. Stir in the carrots, coconut, nuts, and raisins.
  7. Pour the cake batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean.
  8. When done baking, cool the cake in the pan for 15 minutes before turning it out onto a cooling rack.
  9. When the cake has cooled completely, you can ice it!

Cream Cheese Drizzle:

  1. Beat together the cream cheese and butter until it is smooth.
  2. Slowly add the icing sugar and cream, and mix until smooth.
  3. Pipe the icing onto the cake – I like to use a ziplock bag and cut a corner, then drizzle it all over the cake. Be free with it and have fun!