This Bundt cake made with the warm flavors of cinnamon, nutmeg, ginger, and cloves has shreds of carrot mixed in along with crunchy pecans and walnuts. The warmth of the spices is balanced out with the cream cheese glaze drizzled on top. It’s the perfect dessert to have on a rainy Spring day with a cup of coffee.
An optional, but cute addition to this cake is the homemade chocolate Easter bunny. Although you can easily buy a chocolate Easter bunny, a good quality chocolate will make the flavor so much better.
Easter Bunny Bundt Cake
Adapted from Cakes by MK
2 cups finely grated carrots, about 3 medium-sized carrots
2¼ cups all-purpose flour
¼ cup cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp ground cinnamon
1¾ tsp powdered ginger
¼ tsp ground cloves
½ tsp ground nutmeg
1½ cups brown sugar, firmly packed
3 large eggs, room temperature
1 cup vegetable oil
3 tsp vanilla extract
½ cup yogurt – unsweetened, plain
1 cup pecans or walnuts, coarsely chopped
Cream Cheese Glaze
2 cups powdered sugar
2 tsp unsalted butter, melted
½ tsp vanilla extract
¾ cup cream cheese, room temperature
Bundt Cake
Set your oven rack in the lower third of the oven and preheat oven to 350
°F
. Very generously grease and flour a
12-cup Bundt pan. Set aside for now.
Peel carrots and then finely grate them using a
food processor. Set them aside.
In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large mixing bowl, combine brown sugar, eggs, vegetable oil, vanilla, and yogurt. Mix until well combined, and then for a further minute to incorporate some air into the batter.
Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix. Gently fold in the grated carrots and walnuts and/or pecans.
Pour the batter into the prepared Bundt pan, smoothing the top as best you can. Bake for 50-55 minutes, or until a skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the Bundt pan for 45 minutes, before turning it out onto a
wire rack to finish cooling.
Cream Cheese Glaze
In a medium bowl, mix powdered sugar, butter, vanilla and cream cheese. The glaze should be thick in consistency.
Once the Bundt cake is completely cool, pour the glaze evenly on top. Top with grated carrot or any other decorations you have on hand and place your homemade chocolate Easter Bunny in the center (optional).
