Go Back
+ servings

Carrot & Caramel Bundt Cake

A carrot cake mix is taken to the next level with fresh grated carrot, caramel sauce and cheesecake frosting.

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10 pieces


  • 1 box carrot cake mix
  • 1 cup carrot {finely grated}
  • Ingredients required on back of cake mix
  • 12 oz. caramel sauce
  • 4 oz. cream cheese {softened}
  • 3 tbsp powdered sugar
  • 8 oz. Cool Whip
  • 1/4 cup pecans {chopped}


  1. Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with flour. Make the cake mix as directed on the back of the box {mine required 1 cup water, 2/3 cup oil and 3 eggs}, add grated fresh carrot and pour into prepared bundt pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes...but not all of the way through the cake}, pour over caramel sauce, reserving a small amount for the top.  Combine cream cheese and powdered sugar, mix with a hand mixer until smooth.  Add Cool Whip and mix until completely incorporated {being sure to not mix too quickly or the Cool Whip will deflate}.  Top cake with cheesecake frosting, once cake is completely cooled.  Drizzle with remaining caramel and top with chopped pecans.  Store in refrigerator for up to 5 days.