This moist and richly spiced pudding-style carrot bundt cake is filled with finely shredded carrots, crushed pineapple, and chopped pecans. Baked to tender perfection and finished with a warm, glossy butterscotch drizzle, it’s a comforting and elegant dessert ideal for gatherings or cozy evenings in.
Why You’ll Love This Recipe
This cake blends the homestyle warmth of carrot cake with the dense, tender crumb of a classic British-style pudding cake. The addition of pineapple keeps the texture moist, while chopped pecans add a pleasant crunch. Topped with a luscious homemade butterscotch sauce, this dessert delivers depth, spice, and sweetness in every bite. Whether served warm or at room temperature, it’s a beautiful and crowd-pleasing centerpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bundt Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups finely shredded carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped pecans
For the Butterscotch Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the eggs with the granulated sugar and brown sugar until smooth and creamy.
- Add the oil, sour cream, and vanilla extract. Mix until well combined.
- Fold in the shredded carrots, drained pineapple, and chopped pecans.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined—do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To make the butterscotch sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cream. Bring to a boil and cook, stirring constantly, for 3–4 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- Drizzle the warm butterscotch sauce generously over the cooled bundt cake just before serving.
Servings and timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories per serving: 460 kcal
Variations
- Walnut alternative: Substitute chopped walnuts for pecans if preferred.
- Raisin addition: Fold in ½ cup of golden raisins for a traditional carrot cake element.
- Cream cheese glaze: Top with a cream cheese glaze instead of butterscotch for a tangy contrast.
- Spiced twist: Add ¼ tsp ground cloves or allspice for a deeper spice profile.
- Mini bundts: Bake in individual bundt pans for single-serving presentation; adjust baking time to 25–30 minutes.
Storage/Reheating
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap the cooled cake (without sauce) in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator and drizzle with fresh sauce before serving.
- Reheating: Warm individual slices in the microwave for 20–30 seconds before adding sauce or ice cream.
FAQs
Can I use pre-shredded carrots?
It’s best to use freshly shredded carrots for better moisture and texture. Pre-shredded carrots tend to be too dry.
What type of pineapple should I use?
Use canned crushed pineapple packed in juice, not syrup, and be sure to drain it well.
Can I make this cake in a different pan?
Yes, a 9×13-inch pan or two loaf pans will work. Adjust baking time accordingly and check for doneness.
Is the butterscotch sauce necessary?
It elevates the flavor and adds moisture, but you can also serve the cake plain or with a dusting of powdered sugar.
Can I reduce the sugar in the cake?
Yes, reduce each sugar type by about 2 tablespoons for a less sweet cake, though it may slightly affect the texture.
Does the cake need to be refrigerated?
Not necessarily, unless your kitchen is very warm or you want to extend its freshness.
Can I add coconut to the batter?
Yes, add ⅓ cup sweetened shredded coconut for an extra texture and flavor element.
Is the cake supposed to be dense?
Yes, this is a pudding-style cake, meaning it’s moist and slightly dense rather than light and fluffy.
What does sour cream do in the cake?
Sour cream adds moisture and helps create a tender crumb while balancing sweetness.
Can I make the sauce ahead of time?
Yes, make and store in an airtight container in the fridge for up to 5 days. Reheat gently before serving.
Conclusion
Sticky Carrot Pecan Pudding Bundt Cake with Warm Butterscotch Drizzle is the kind of dessert that feels both nostalgic and refined. Packed with warm spices, rich butterscotch, and a beautifully tender crumb, it’s the perfect centerpiece for a seasonal gathering or simply a comforting weekend bake. This cake proves that classics can still surprise and delight—especially with a glossy drizzle of homemade sauce.
Sticky Carrot Pecan Pudding Bundt Cake
Moist, rich, and warmly spiced, this sticky carrot pecan pudding bundt cake is packed with shredded carrots, crushed pineapple, and crunchy pecans. Topped with a velvety butterscotch drizzle, it’s an indulgent dessert perfect for cozy occasions and festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter (for sauce)
- 1/2 cup brown sugar (for sauce)
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract (for sauce)
- Pinch of salt (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until creamy. Mix in oil, sour cream, and vanilla extract until smooth.
- Stir in shredded carrots, crushed pineapple, and chopped pecans.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Pour batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Meanwhile, make the butterscotch sauce: In a saucepan, melt butter over medium heat. Add brown sugar and heavy cream. Bring to a boil and cook for 3–4 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Drizzle warm butterscotch sauce over the cooled cake before serving. Serve extra sauce on the side if desired.
Notes
- Finely shred carrots for even texture throughout the cake.
- Ensure pineapple is well-drained to prevent excess moisture.
- Let the cake cool completely before adding sauce to avoid melting the crumb.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg