Copycat Nothing Bundt Cake Carrot Cake
This copycat Nothing Bundt Cake carrot cake is made completely from scratch — dense, moist, loaded with warm spices, and topped with that signature thick piped cream cheese frosting. No cake mix needed.
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Servings: 12 servings
Calories: 524kcal
Equipment
- 1 Bundt pan https://amzn.to/4szSkoF
- 1 1A or 2A piping tip https://amzn.to/47KSEt3
- 1 Piping bags https://amzn.to/4vbsHN5
Ingredients
- For the Cake:
For the Cake-Dry Ingredients:
- 3 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
For the Cake-Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
For the Cake-Mix-Ins:
- 2¼ cups carrots finely shredded
- For the Cream Cheese Frosting:
For the Icing-Dry Ingredients:
- 3½ cups powdered sugar sifted
For the Icicng-Wet Ingredients:
- 8 oz 1 package cream cheese, cold
- 6 tablespoons ¾ stick unsalted butter, cold
- 1 teaspoon pure vanilla extract
For Garnish:
- ¼ cup pecans chopped
Instructions
Make the Cake:
- Preheat: Position oven rack in the center of the oven and preheat to 350°F. Liberally grease a 12-cup Bundt pan with nonstick cooking spray or shortening, making sure to coat every crevice. Set aside.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and baking soda until evenly combined. Set aside.
- Cream butter and sugar: In a large bowl using an electric mixer on medium speed, beat the softened butter and granulated sugar together until a creamy, slightly gritty mixture forms, about 2 minutes.
- Add eggs and milk: Add the eggs and milk to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Combine: Gradually add the flour mixture to the butter mixture and mix on low speed just until no pockets of flour remain. Do not overmix.
- Fold in carrots: Add the finely shredded carrots and gently fold them into the batter using a spatula or wooden spoon until evenly distributed throughout.
- Fill the pan: Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top, then lightly tap the pan on the counter several times to release any air bubbles.
- Bake: Bake for 45–50 minutes, until a toothpick inserted into the thickest part of the cake comes out clean with no wet batter.
- Cool and unmold: Let the cake cool in the pan on a wire rack for 5–10 minutes, then invert the pan onto a plate or wire rack to release the cake. Allow the cake to cool completely before frosting, at least 1 hour.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter: In a large bowl using a stand mixer or hand mixer on medium speed, beat the cold cream cheese and cold butter together for 1–2 minutes, until combined and smooth. Do not overbeat.
- Add powdered sugar: With the mixer on low speed, add the sifted powdered sugar one cup at a time, mixing until fully incorporated before adding the next cup. Scrape down the sides of the bowl as needed. Start with 3 cups; add the remaining ½ cup gradually only if needed. The finished frosting should be very thick and stiff — it should barely move when you tilt the bowl.
- Add vanilla: Add the vanilla extract to the frosting and mix on low until just combined. Do not add any milk, cream, or additional liquid — this frosting must stay very stiff.
- Prepare the piping bag: Transfer the frosting to a large piping bag fitted with a Wilton 1A or 2A large round tip. If the frosting has softened at all from mixing, refrigerate the filled piping bag for 10 minutes before piping.
Frost and Decorate:
- Pipe the frosting: Hold the piping bag straight up and down, perpendicular to the cake. Position the tip at the top of one ridge. Apply steady, even pressure and drag straight down the length of the ridge without lifting. Repeat along each ridge of the Bundt until the cake is fully frosted.
- Garnish: Sprinkle the chopped pecans over the top of the frosted cake. Serve at room temperature.
Notes
NOTES on frosting:
Tip #1: The most common mistake with this frosting is using room-temperature ingredients. Keep them cold for the stiffest result.
Tip #2: A Wilton 1A tip gives a slightly thinner rope; a Wilton 2A gives the extra-thick, dramatic look Nothing Bundt Cake is known for.
Tip #3: Do not add any liquid to this frosting — no milk, cream, or extra vanilla beyond what is listed. It should be very thick.
Tip #4: Leftover frosting keeps in an airtight container in the refrigerator for up to 5 days. Re-whip briefly before using.
Nutrition
Calories: 524kcal | Carbohydrates: 89g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 220mg | Potassium: 226mg | Fiber: 2g | Sugar: 62g | Vitamin A: 4552IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg