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Carrot bundt cake with honey and cream cheese icing

Name: Carrot bundt cake with honey and cream cheese icing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 10-12
Cuisine: German recipes
Ingredients: Butter for greasing; 325g plain flour; ½ tsp bicarbonate of soda; 1 tsp baking powder; 2 tsp ground cinnamon; ½ tsp ground cloves; ¼ tsp ground allspice; 80g desiccated coconut; 100g walnut pieces, chopped; 280ml sunflower oil; 300g light brown sugar; >4 large free-range eggs, at room temperature; 300g carrots, peeled and grated; For the cream cheese icing; 60g icing sugar; 120g full-fat cream cheese, at room temperature; 1 tbsp honey; Juice 1 lemon; You’ll also need; 2.4 litre bundt tin (we used one made by Nordicware)

By: Emine Hassan of mbakes.com

Published: 30 Jul 15
Updated: 18 Mar 24

Carrot bundt cake with honey and cream cheese icing

This gorgeous bundt cake adds a new dimension to the classic carrot cake: it’s perfect for afternoon tea, birthdays, and Easter baking.

Need more uses for your bundt tin? We’ve got lots of different bundt cake recipes for you to try.

Easy
Online only

Test kitchen approved

Serves 10-12
Hands-on time 20 min, oven time 45 min, plus cooling

This gorgeous bundt cake adds a new dimension to the classic carrot cake: it’s perfect for afternoon tea, birthdays, and Easter baking.

Need more uses for your bundt tin? We’ve got lots of different bundt cake recipes for you to try.

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Ingredients

Butter for greasing
325g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground allspice
80g desiccated coconut
100g walnut pieces, chopped
280ml sunflower oil
300g light brown sugar
>4 large free-range eggs, at room temperature
300g carrots, peeled and grated

For the cream cheese icing

60g icing sugar
120g full-fat cream cheese, at room temperature
1 tbsp honey
Juice 1 lemon

You’ll also need

2.4 litre bundt tin (we used one made by Nordicware)

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Method

Heat the oven to 180°C/160°C fan/gas mark 4. Generously butter the bundt tin using your hands or a pastry brush to get into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
Sift the flour, bicarbonate of soda, baking powder, cinnamon, cloves and allspice into a large bowl. Stir in the coconut and walnuts and set aside.
Put the oil and sugar in another large bowl and whisk until pale and thick. Add the eggs, whisking after each addition, then add all the grated carrot. Fold in the flour mixture using a metal spoon, then pour the batter into the greased bundt tin and bake for 45 min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 min, then turn the cake out onto a wire rack to cool completely.

To make the icing, sift the icing sugar into a medium bowl then add the cream cheese, honey and lemon juice. Beat until smooth and runny, adding a dash more lemon juice if the icing is too thick – it needs to have a pourable consistency but not be so runny that it runs off the cake. Pour over the bundt, then cut into slices and serve.