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Carrot Pecan Bundt Cake with Orange Cream Cheese Glaze

A slice of Carrot Pecan Bundt Cake with Orange Cream Cheese Glaze is the perfect springtime dessert, snack or even a quick breakfast!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: carrot pecan bundt cake with orange cream cheese glaze
Servings: 12
Calories: 333kcal
Author: Marisa


Carrot Pecan Bundt Cake

Orange Cream Cheese Glaze


Carrot Pecan Bundt Cake

  • Preheat oven to 325 degrees with the rack in the middle.
  • Stir all dry ingredients together in a large bowl. Add the coconut oil, then eggs (one at a time), stirring to combine after each egg. Fold in carrots and pecans with a rubber spatula
  • Pour the batter into a non-stick Bundt cake pan greased with a thin coat of coconut oil spray. Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Place a baking sheet underneath a wire cooling rack. Carefully remove the cake from the pan by inverting onto the wire cooling rack. Using a spoon, immediately drizzle the glaze on top of the cake. 
  • Cool cake for at least 15-20 minutes in order for glaze to set. Slice and enjoy!

Orange Cream Cheese Glaze

  • Add powdered sugar and Neufchatel cheese to mixing bowl. Using a hand mixer or your stand mixer, mix together until creamy. Slowly add one tablespoon of orange juice at a time to mixture. Add vanilla extract until smooth. Set aside until ready to glaze cake. 


I grate my carrots using a food processor with grater attachment. 
I recommend preparing the glaze during the last five to ten minutes of baking time. 


Calories: 333kcal | Carbohydrates: 59g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 75mg | Potassium: 186mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5515IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1.5mg