Carrot Bundt Cake with Cream Cheese Icing

Easter is almost here. And I every Easter I have vivid memories of trying to make a cake using a bunny mold we had while growing up. Now, my mom was not a baker. She is a good cook, but she really stayed away from baking with the exception of our simple birthday cakes every year. We had minimal baking tools and recipes in my house. Yet, we had this bunny cake pan, it’s kinda bizarre now that I think about it. The mold was in two pieces, it was a bunny that was literally cut in half, so if you baked each half you could put it together to make a whole bunny and it would stand up. I really don’t know where it came from or what my mom’s intention was when she bought it!

But, I do remember wanting to get creative for Easter and trying to bake cakes in this pan and having them never come out perfectly. I don’t think I ever successfully frosting the bunny how the pan intended it to be. I have memories of being crushed year after year, and eating random pieces of a bunny with no frosting. And it wasn’t that my cake was bad, it was just that it never came out of the mold properly – it either stuck to the pan or broke on the way out. And now I know that it was only because I wasn’t using the proper skills to remove it!

So today I am redeeming myself for years and years of failed bunny cakes. And I’m sharing a recipe for a simple Carrot Bundt Cake with Cream Cheese Icing. Whenever you have a bundt pan or a molded pan where the design is crucial for the cake to live, you need to take the right precautions when removing it. Having a good quality pan makes a big deal too and it’s always where you should start. I love my USA Pan Bundt Pan, as they just make really good pans. I always feel safer when I’m baking something in a USA Pan as it always comes out better. But, I have learned a lot since my days in my mom’s kitchen. And I’m going to share some tips and tricks with you for removing your cakes perfectly every single time.

carrot bundt cake with cream cheese icing

Tips for Removing Bundt Cake Perfectly

• Grease your pan. This can be done with the grease you use in the cake (such as butter or oil). But, I prefer to use a cooking spray as it’s easier, lighter, and I feel it greases more surface area better and faster. I have an organic canola oil cooking spray on hand all the time so I can use it for any cakes.

• The trick when greasing the pan is to do it right before you’re going to pour in the batter. Don’t do it and let it sit because when you do that the grease will start to sink or pool in certain places. You really want an even coating all over, not in just some places. So it’s best to grease your pan and then immediately add in the cake batter.

• Let your bundt cake cool completely. I am serious about this one people, if your cake is at all hot, it will break before coming out. My trick for this is to bake your bundt cake the night before you plan to eat or serve it. This way, it has at least a full 12 hours to cool in the pan and you can’t get impatient with it. Bundt pans are sealed all around, so even if you live in a high altitude or dry climate, your cake won’t dry out if it sits out overnight in a bundt pan.

• You can even throw your cake in the freezer to confirm it’s cooled, this isn’t completely necessary for a bundt cake as this is a pretty sturdy shape – but if you have another molded cake that is more intricate then it’s not a bad idea. Or if you didn’t listen to me and baked your cake the day of and you’re trying to speed up the cooling process, then please use this method!

• Once your cake is completely cooled, turn on your stove to low. Grab a cookie sheet and place the bundt cake on the cookie sheet. Place the cookie sheet on the burner. Let it hang there for a couple minutes until the pan seems warm. What we’re doing here is warming the bottom of the bundt pan so it loosens the cake and it will come out very easily. After a minute or two, turn the bundt pan upside down and leave it on the burner for another minute or two. Then, remove it from the stove and pull off your bundt pan. Your cake should come out perfectly on the cookie sheet. If not, return to the stove and go again.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

girl holding a bundt cake pan over the cake, removing it
carrot bundt cake with cream cheese icing
carrot bundt cake with cream cheese icing
carrot bundt cake with cream cheese icing
carrot bundt cake with cream cheese icing

Carrot Bundt Cake with Cream Cheese Icing

Recipe by MimiDifficulty: Easy



I use brown sugar in this carrot cake for a richer flavor, it’s topped with a cream cheese icing and walnuts.


  • Batter
  • 383 grams (3 cups) organic all purpose flour

  • 2 teaspoons organic cinnamon

  • 1/2 teaspoon organic nutmeg

  • 1/2 teaspoon organic cloves

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon fine sea salt

  • 12 ounces organic carrots, grated

  • 226 grams (1 cup) organic cane sugar

  • 226 grams (1 cup) packed organic light brown sugar

  • 1 cup organic canola oil

  • 4 organic large eggs

  • Icing
  • 212 grams (1 1/2 cups) organic powdered sugar, sifted

  • 2 ounces (1/4 cup) organic cream cheese

  • 2 tablespoons organic milk

  • Topping
  • organic walnuts, chopped


  • Preheat the oven to 350°F.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the flour, cinnamon, nutmeg, cloves, baking powder, and sea salt and swirl together.
  • Add the carrots, cane sugar, light brown sugar, canola oil, and eggs. Mix on low until combined.
  • Grease a 10-inch bundt pan well with canola oil cooking spray (or canola oil or butter). Immediately pour in cake batter and spread out evenly.
  • Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Allow cake to cool completely in the pan.
  • To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the powdered sugar, cream cheese, and milk. Mix on low until combined into a smooth icing.
  • Remove bundt cake from pan (using tricks above) and pour glaze over the top. Add chopped walnuts on top.
  • Store in an airtight container or a cake dome for up to 3 days in the fridge.


  • High Altitude – Bake for 1 hour or until a wooden pick inserted in center comes out clean.

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