Chocolate-Carrot Bundt Cake with Baby Blue Cream Cheese Glaze

Every celebration deserves chocolate cake, but an Easter celebration deserves a carrot chocolate cake. Top it off with a baby blue cream cheese frosting for a decadent holiday dessert.
Publish date:
chocolate carrot bundt cake with blue cream cheese

Recipe by Jessie Sheehan

Start to Finish: 1 hour, 40 minutes
(plus 3 hours for cooling and setting)

Servings: 16 to 20



  • 1 cup Dutch-process cocoa powder, sifted if lumpy, plus more for coating the pan

  • 2 cups flour

  • 3 1/2 tsp. baking powder

  • 3/4 tsp. baking soda

  • 1 1/2 tsp. salt

  • 1 3/4 cups granulated sugar

  • 1 2/3 cups (packed) light brown sugar

  • 1 1/2 cups vegetable oil

  • 4 large eggs, at room temperature

  • 3 large egg yolks, at room temperature

  • 3/4 cup buttermilk, at room temperature

  • 1 tbsp. pure vanilla extract

  • 1 1/2 oz. unsweetened chocolate, melted and slightly cooled

  • 4 cups lightly packed finely grated carrots (from about 1 1/4 lb.; use a Microplane or the small holes on a box grater)


  • 4 oz. cream cheese, at room temperature

  • 3/4 cup confectioners’ sugar, sifted if lumpy

  • 4 to 5 tbsp. whole milk

  • 1 tsp. pure vanilla extract

  • A few drops of blue food coloring

  • Baby blue sparkling sugar, for decorating


1. Preheat the oven to 350°. Grease a 12-cup Bundt pan. Dust with cocoa powder and knock out any excess.

2. For the cake, in a medium bowl, whisk 1 cup cocoa powder, the flour, baking powder, baking soda, and salt. In a large bowl, vigorously whisk both sugars and the oil until blended. Add the eggs and egg yolks, one at a time, whisking until blended between each addition. Whisk in the buttermilk and vanilla, then the melted chocolate.

3. Using a rubber spatula, fold the dry ingredients into the wet ingredients until only a few streaks of flour remain. Fold in the carrots. Transfer to the Bundt pan.

4. Bake the cake, rotating the pan halfway through baking, until a toothpick inserted in the center comes out with a moist crumb or two attached, 55 to 65 minutes.

5. Transfer the cake to a wire rack and let stand until cool enough to touch, about 20 minutes. Run a butter knife between the pan and the cake, including the center tube. Invert the cake onto the rack and let cool completely.

6. For the glaze, in a medium bowl, whisk the cream cheese until smooth. Whisk in the confectioners’ sugar, then 4 tbsp. milk and the vanilla. The glaze should be thick but pourable. (Add more milk, 1 tsp. at a time, if it’s too thick.) Whisk in the food coloring.

7. Pour the glaze over the cooled cake. Let stand until set, at least 1 hour. Just before serving, sprinkle with the sparkling sugar.