Carrot Blueberry and Pecan Bundt Cake with a Cream Cheese Glaze


I enjoy creating new recipes from traditional favorites.  In this variation on the classic carrot cake recipe grated carrots are combined with fresh blueberries and pecans to deliver a delectable and moist but not too sweet bundt cake.  A light cream cheese glaze is used in place of the traditional high sugar high fat frosting. Carrot Blueberry and Pecan Bundt Cake with a Cream Cheese Glaze  is my new favorite bundt cake recipe.


Carrot Blueberry Pecan Bundt Cake


  • 4 tablespoons unsalted butter (1/2 stick) at room temperature
  • 1/4 cup canola oil
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon fresh orange zest
  • 1/2 cup buttermilk
  • 2 cups all purpose white flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cup finely grated carrots
  • 1 cup fresh blueberries
  • 1/2 cup chopped pecans (plus additional pecans for sprinkling on top)


Preheat oven to 350 degrees Fahrenheit. Using a non-stick baking spray, coat a 6-cup bundt pan.

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and cinnamon.
  2. Using a stand mixer or hand-held electric mixer on medium high speed, beat unsalted butter, canola oil, and granulated sugar until light and fluffy.  Add maple syrup and continue to mix well.
  3. On medium speed add eggs one at a time mixing  just until yolk disappears. Add orange zest, vanilla  extract, and mix well.
  4. On slow speed of standing or hand-held mixer,  add the flour and buttermilk alternately to the batter beginning and ending with flour in 3 additions.
  5. With a spatula mix in the grated carrots.
  6. Gently fold in blueberries and chopped pecans.
  7. Pour and spread cake batter evenly into the prepared bundt pan.
  8. Bake 35-40 minutes, or until a toothpick inserted comes out clean or cake is lightly brown and springs back.
  9. Allow cake to cool in pan for 15 minutes. Gently remove cake from pan by placing cake up side down on a cooling rack. Continue to cool thoroughly before glazing.


Cream Cheese Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk or cream
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoon cream cheese softened

Whisk together softened cream cheese, powdered sugar, and vanilla extract. Gradually add 1 tablespoon milk or cream. Drizzle glaze over cooled cake. Top with chopped pecans.



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