Bundt Carrot Cake with Brown Sugar Honey Glaze

Bundt Carrot Cake with Brown Sugar Honey Glaze
Frankly, I don’t care what time of year it is—hot, cold, rainy…when it comes to a delightful bundt carrot cake. Let me tell you—it’s always the right time.
Nothing pairs quite so perfectly as does a fresh carrot cake, coconut cream cheese frosting, and a cup of tea. As a bonus, this recipe features a brown sugar honey glaze infused with our Carrot Cake herbal tea. I don’t quite have the words for this glaze. It’s intoxicating as it melts into the carrot cake, adding yet another depth of flavor!

Crazy for “Kaka”

The word cake, an American staple with endless varieties, is of Viking origin from the old Norse—“Kaka”. I know I’m a little ka-crazy for this recipe!
I’ve tried many recipes and I have but two favorites remaining for a bundt carrot cake. Ever wonder when exactly cake appeared in history? A quick dive into the long presence of cake bore some answers.
Believe it or not, the first time the word “cake” appears in history is in the 1300s. Now, keep in mind, cakes back then weren’t created as they are now. The greatest characteristic that transcends time is the fact they are “flat”. Unlike other breads of the time, these cakes baked up with flatness being the key distinguishing feature.
It wasn’t until the 1600s that cake recipes first mentioned incorporating what we see in modern-day recipes. The greatest of these is “frosting,” or icing. It was in the 1700s that the word “frosting” officially earned its name. Since it has been adapted countless ways and there are so many different varieties. I’m a cake lover, with minimal frosting, but when asking friends or my kiddos, I can tell you, hands down, that frosting is always the winner!
As the decades passed, cakes became infused with different texture profiles, fillings, and frostings galore. It wasn’t until the latter half of the 1800s that layered cakes became “a thing.” Just think, hundreds of years passed before someone realized that double, or even triple, is better than one!

Pair Your Slice

Looking for the perfect tea pairing? Of course, you must try our featured tea in this article, our Carrot Cake herbal tea. It’s the dreamiest blend of carrot flakes, pineapple, apple, coconut, walnuts, cinnamon, and cloves. It’s like cake in a cup!
Switching it up a bit? Dive into our House Blend black tea, also known as our creamy vanilla English breakfast tea. It’s one of our most beloved and comforting, with a black vanilla tea base with a pop of our signature colors.
One other option I would steer you towards is our Coconut A La Crème black tea. This luscious coconut tea really brings out the dab of coconut folded into this bundt carrot cake for a perfect dynamic duo. I think throwing in a smidge of sugar adds just the right touch of sweetness—for those of you with a sweet tooth.
I always say, and it always holds true, you can’t go wrong picking one of our teas to enjoy with this dessert!

Bundt Carrot Cake

Carrot Cake Ingredients:
  • 3 cups flour
  • 2 cups sugar
  • 1 cup applesauce
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 cup and 2 tablespoons canola (or vegetable) oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened shredded coconut
  • 1 1/2 cups pureed cooked carrots
  • 1 small 8 oz. can of crushed pineapple, drained
Coconut Cream Cheese Frosting Ingredients:
  • 8 oz. cream cheese at room temperature
  • 6 tablespoons butter at room temperature
  • 3 cups powdered sugar
  • 1 1/2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
Brown Sugar Honey Glaze Ingredients:
  • 2/3 cup honey
  • 1/4 light brown sugar
  • 1/3 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons Carrot Cake herbal tea

Directions for Cake:
Preheat oven to 350° F.
For the carrots, you can either peel and cook them down, before pureeing and measuring out 1 ½ cups, or you can use canned carrots and puree (unstrained) to achieve the 1 ½ cups needed. Set aside.
Sift dry ingredients and stir until combined.
Add oil, eggs (lightly beaten), and vanilla.
Beat for two minutes before folding in carrots, pineapple, and coconut flakes.
Grease your bundt pan and pour in the batter.
Bake for approximately 65 minutes, until an inserted knife comes out clean.
Cool 10-15 minutes before removing from pan to finish cooling.
Directions for Frosting:
Cream together cream cheese, extracts, and butter until smooth.
Slowly mix in powdered sugar until completely combined.
Beat on high for 2 minutes until light and fluffy.
Directions for Brown Sugar Honey Glaze:
Add all ingredients to a small saucepan and bring to a boil, stirring until sugar completely dissolves.
Remove from heat and let stand 5 minutes.
Heat again to a boil and strain out tea leaves.
Bundt Carrot Cake Assembly:
Place your bundt cake on your cake stand.
Using a frosting tip, decorate wherever you feel inspired to.
Drizzle brown sugar honey glaze over top.
*To add additional glaze once serving, simply warm for a few seconds in the microwave to soften.

*Carrot cake recipe adapted from Whipped the Blog.

McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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