Sour cream carrot bundt cake is perfect for party guests. The combination of decadent carrot cake and homemade cream cheese frosting is irresistible!
If you've been reading this blog for at least a year, then you'll know I'm a huge fan of carrot cake. Last year around this time I posted this UH-MAZING buttermilk glazed carrot cake and these to-die-for carrot cake sandwich cookies.
Today I'm back with a carrot cake recipe that is super easy and delightful. It takes my favorite chocolate bundt cake recipe and switches out the cake mix, pudding and glaze. The result is a super moist, super decadent sour cream carrot bundt cake topped with my favorite homemade cream cheese frosting.
While I love baking from scratch, this doctored cake mix tastes as good as any from-scratch carrot cake I've tasted...except maybe that buttermilk one. But hello, it's soaked in buttermilk glaze. Kinda hard to top that. Throw in some of the world's best homemade cream cheese frosting and you'll never know this sour cream carrot bundt cake started out as a humble cake mix!
I'm super specific about the cake mix; it's one of the secrets that make this dessert so. dang. good.
The other secret is using a quality bundt pan. I seriously need to replace mine (when the non-stick coating starts flaking, that's bad, right?). Bundt pans make the task of cutting cake so effortless—just slice along the lines and serve!
Printable recipe for sour cream carrot bundt cake with cream cheese frosting below. Enjoy!
- ¾ cup sour cream
- ½ cup canola oil
- ½ cup water
- 4 eggs
- 1 (20-oz) box Duncan Hines Decadent Carrot Cake Premium Cake Mix
- 1 small box instant cheesecake pudding mix
- ½ cup salted butter, softened
- 4 oz. low-fat cream cheese, softened
- 1 tsp vanilla
- 2 cups powdered sugar
- 2 T milk (or enough to desired consistency)
- Preheat oven to 350 degrees. Grease and flour bundt pan.
- Empty contents of carrots and raisin pouch into a small bowl. Add 1 ¼ cups of hot tap water; set aside for 5 minutes.
- Combine sour cream, oil, water, and eggs in a large mixing bowl. Beat until thoroughly combined.
- Add cake mix and pudding mix and beat on medium speed for 2 minutes.
- Drain carrots and raisins and add to cake mix. Beat by hand until well blended.
- Bake for 45 to 55 minutes or until top springs back when lightly touched and toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes before inverting onto serving platter. Cool completely before frosting.
- Beat butter, cream cheese and vanilla in medium bowl until creamy. Add powdered sugar and beat until smooth. Add milk until desired consistency. (I like it a bit thinner so it runs down the sides of the cake.)
- Serve within 24 hours for best flavor. Store, covered, at room temperature for up to 48 hours.
To make this chocolate cake even better, make it a day ahead. Allow it to cool no more than 15 minutes in the pan before inverting it onto a plate and covering tightly with plastic wrap. Refrigerate overnight. Remove from refrigerator at least a half hour before frosting.