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Carrot Bundt Cake

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
This recipe for Carrot Bundt Cake is absolutely scrumptious every "bunny" will love it.
Carrot Bundt Cake made with Almond Flour Baking Mix Vanilla Cupcake and Cake Recipe


For the Cake:
1 tsp cinnamon
1 Box Simple Mills Vanilla Cake Mix
1 cup carrots, peeled and shredded
1/3 cup raisins
2 tsp grated fresh ginger, or 3/4 tsp ground ginger
1/3 cup finely chopped walnuts
3 large eggs, beaten
1/4 cup coconut oil, melted and slightly cooled
1/2 tsp vanilla
2 tbsp water

For the Frosting:
2/3 cup Simple Mills Vanilla Frosting at room temperature
1/3 cup cream cheese, softened
1/4 tsp cinnamon

For the Toppings:
Spring flowers
Shredded coconut, toasted


For the Cake:
PREHEAT oven to 400ºF and liberally grease a bundt cake pan.
WHISK together the mix and cinnamon in a large bowl. Add the carrots, raisins, ginger and walnuts. Stir to combine.
WHISK together eggs, oil, vanilla and water in another small bowl. Stir wet mixture into the dry mixture, combine until thoroughly mixed.
POUR the batter into the prepared bundt pan.
PLACE the cake into the oven and immediately turn the heat down to 350ºF. Bake until a tester comes out clean (about 35 minutes).
LET the cake cool for a couple of minutes and then carefully flip the cake upside down on to a rack to cool completely.

For the Frosting:
ADD Simple Mills frosting, cream cheese, and cinnamon to a large bowl. Mix until perfectly homogeneous. Gently spread over the bundt cake. Sprinkle with toasted shredded coconut and decorate with flowers if desired.