CARROT CAKEBUNDT CAKE

IngredientsSpice Cake Mix Shredded Carrots Pevans Eggs Honey Vanilla Greek Yogurt Cream Cheese frosting heavy cream

Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.

Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.

Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.

Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.

Gently spread the batter into an even layer and tap gently on the counter to spread it evenly and remove any air bubbles.

Bake for 35-39 minutes in preheated oven at 350 degrees Fahrenheit or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center com

Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.

Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.

Depending on the consistency of the glaze you may need to add 1 Tablespoon of heavy cream.

Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.

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