Caramel Carrot Bundt Cake with Cream Cheese Glaze

caramel carrot cake bundt cake slice on a white plate

Caramel Carrot Bundt Cake with Cream Cheese Glaze

Course: Dessert

Cuisine: American

Keyword: caramel carrot cake

Prep Time: 1

Cook Time: 55

Total Time: 1 55

Servings: servings

Calories: 520kcal

Author: Kara @I Scream for Buttercream

This caramel carrot bundt cake with caramel cream cheese glaze is a new twist on the classic carrot cake that's moist with a tasty combination of carrots, cinnamon and a hint of caramel.

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US Customary - Metric

Ingredients

Cake:

2 ½ cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
½ cup milk
2 teaspoon vanilla extract
2 ½ cups shredded carrots (thinly shredded carrots - see FAQ section in the post)
1 ½ cups chopped caramel chips (I measured one cup, then chopped) (Buy one package of caramel baking chips, the rest will be for the glaze)

Caramel Cream Cheese Glaze

½ cup unsalted butter, room temperature (1 stick)
1 8 oz cream cheese, room temperature (1 package)
3 cups confectioner's sugar
3 tablespoons milk (or cream) (may use an additional tablespoon)
1 teaspoon vanilla extract
½ cup caramel chips, melted and cooled (just use the amount that's leftover in the bag from making the cake)

Instructions

For the cake:

Preheat oven to 325 degrees F. Grease and flour a bundt pan very well.
Shred enough carrots to make 2 ½ cups worth and set aside. Shred the carrots thinly.
Take 1 to 1 ½ cups of the caramel chips and pulse in a food processor to break them up a bit. If you don't have a food processor, just put them into a large ziplock bag, seal it, and use a rolling pin to break them up. (You need the chips smaller, so they don't sink to the bottom when baking and to distribute the caramel taste throughout the cake better. Set the caramel bits aside.
In a medium sized mixing bowl, add the eggs, oil, milk and vanilla. Mix well with a whisk and set aside.
In a larger mixing bowl, add the flour, sugar, salt, baking powder, baking soda and cinnamon. Mix with a whisk well.
Pour the liquid mixture into the dry mixture and mix with a whisk or wooden spoon.
Add in the carrots and chopped caramel chips and stir.
Pour into greased and floured bundt pan and bake at 325 degrees F for approximately 55 minutes. A tootphick inserted into the center will come out with a few moist crumbs on it or clean, but no raw batter.
Cool on a wire rack for about 20 minutes. Release from the pan and let cool completely on a rack.

For the glaze:

Microwave ½ a cup of caramel chips plus 1 tablespoon of milk for no more than about 30 seconds. (Just use what's leftover from the bag. ) Add another tablespoon of milk and mix well. Keep mixing until it's smooth. Set aside to cool off a bit.
In a mixing bowl, mix the butter and cream cheese well with an electric mixer on medium-high speed until smooth.
Add the confectioner's sugar, vanilla and two tablespoons of milk. Mix on medium speed until imcorporated, then on medium-high until smooth.
Add the melted caramel chips and mix well on medium-high. Check the consistency. If the glaze is too thick, add in milk by teaspoonful and mix after each adtion dountil desired consistency is reached. Be careful not to add too much milk or the glaze will run off the cake and pool around the bottom.
Once the cake has cooled, spoon on the glaze, or use a piping bag to drizzle it on.

Notes

Since this cake includes cream cheese in the glaze, it should be stored, covered well, in the refrigerator for up to 5-6 days.

This cake is best served and eaten at room temperature, so set the cake out ahead of time to allow it to come to room temperature before serving, or microwave a slice for no more than about 10 - 15 seconds.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you might have.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition