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I have a confession to make. I’ve made several of these weird foodie confessions before, but the two that remain the most shocking for folks are: 1. I don’t like chocolate. And 2. I am not a fan of cake. Sure, I absolutely love to bake cakes. I’ll bake them, taste them, and then I’ll give away the cake as treats to friends, coworkers… basically anyone who has a sweet tooth. There is one exception — Nothing Bundt Cakes. Unlike other types of cakes, their cakes are so incredibly moist. And the frosting? Don’t even get me started on the cream cheese frosting! It’s the only time I’ll take globs of frosting. This Copycat Nothing Bundt Cakes Carrot Cake recipe will blow your mind just as much.
What you’ll need
First and foremost, you’re going to need a bundt cake pan. This is the one I use, but there are plenty of other options. This pan is a traditional bundt shape. If a different bundt shape is your jam, check out this one. Another tool that you’ll need (but likely not think about until it’s time to ice the cake), is having the right size piping bag tip. For those signature Nothing Bundt Cakes thick frosting lines, you’ll want to use an extra large tip. It’s a 1A tip size if you’re looking for specifics.
Here are the other ingredients you’ll need:
- butter
- eggs
- sugar
- milk
- all-purpose flour
- baking soda
- baking powder
- cinnamon
- nutmeg
- carrots
- cream cheese
- powdered sugar
- vanilla extract
- and chopped pecans!
With all of that, you’ll get the exact replica of a Nothing Bundt Cakes Carrot Cake!
Copycat Nothing Bundt Cakes Carrot Cake
Copycat Nothing Bundt Cakes Carrot Cake
Ingredients
Cake
- 1 stick of butter, softened
- 1½ cups of granulated sugar
- 4 large eggs
- 1 cup of whole milk
- 3 cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- ¾ teaspoon of baking powder
- ¾ teaspoon of baking soda
- 2¼ cups of finely shredded carrots
Frosting
- 8 ounces of cream cheese, softened
- 4 tablespoons of butter, softened
- 2 cups of powdered sugar
- 1 teaspoon of vanilla extract
- chopped pecans (optional)
Instructions
INGREDIENTS -
- Add the butter and sugar to an electric mixing bowl and whip until a creamy gritty mixture forms.
- Add the eggs and milk, then mix until fully incorporated.
- Add flour, cinnamon, nutmeg, baking powder, and baking soda, then start on mixing on low speed, increasing speed as needed until no flour pockets remain.
- Gently fold in the shredded carrots by hand, using a wooden spoon or spatula, until evenly distributed throughout the batter.
- Prepare the bundt pan by greasing it liberally. You can use cooking spray or shortening.
- Pour the batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to shake any bubbles out.
- Bake for 45-55 minutes or until the cake is done and a toothpick inserted into the middle comes out clean.
- Let cool for 10-15 minutes in the bundt pan before flipping onto a plate, cooling rack, or serving platter to cool completely.
- To make the frosting, beat together the cream cheese, vanilla and butter until creamy and combined well. Gradually add in the powdered sugar and whisk until combined and creamy.
- Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side.
Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake. - Top with chopped pecans (optional!).
- ENJOY!
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