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Sticky Carrot Pecan Pudding Bundt Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs, granulated sugar, and brown sugar until creamy. Mix in oil, sour cream, and vanilla extract until smooth.
  4. Stir in shredded carrots, crushed pineapple, and chopped pecans.
  5. Gradually add dry ingredients to the wet mixture, stirring just until combined.
  6. 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.
  7. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  8. 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.
  9. Remove from heat and stir in vanilla extract and a pinch of salt.
  10. 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

Find it online: https://yumfoodusa.com/sticky-carrot-pecan-pudding-bundt-cake/