Peeps Carrot Bundt Cake

Discover the ultimate Easter dessert this holiday with this Peeps Carrot Bundt Cake! The bundt cake base is moist, sweet, textured with grated carrots, chopped nuts, and loaded with a combination of warm spices.

As if that wasn't enough, this stunning Easter cake is decorated with cream cheese frosting, green coconut “grass” and adorable pink marshmallow peeps!

Is Easter really Easter without a scrumptious carrot cake treat? Whether it's a classic carrot cake or something with a fun twist, such as carrot cake cupcakes and carrot cake donuts, I just have to have carrot on the menu!

This Peeps carrot bundt cake combines traditional carrot cake with a playful touch thanks to the addition of green-colored coconut “grass” and cute pink marshmallow peeps. It's an easy way to add holiday cheer to your Easter lunch table.

Even better is the fact that you can prepare and assemble this Peeps carrot bundt cake 1-2 days ahead of your holiday celebrations.

WHY THIS PEEPS CARROT BUNDT CAKE

• The carrot bundt cake base is ultra moist, loaded with classic carrot cake spices and texture, and can easily be doubled when serving a larger crowd for the holiday.
• This fun Peeps holiday cake is seriously eye-catching. It will instantly add a pop of color and decoration to your Easter table.
• Get the kids to help you decorate your Peeps carrot bundt cake with the green coconut grass and marshmallow peeps. Mini egg candies are also a welcome addition to this festive cake!

While a slice of this Peeps carrot bundt cake is more than enough to satisfy those carrot cake cravings, you could also serve it alongside vanilla ice cream, whipped cream, or enjoy it with a drizzle of caramel sauce.

INGREDIENT NOTES

Bundt Cake Ingredients:

• Flour – I've used all-purpose flour, but you can use a gluten-free blend instead, if needed.
• Baking soda and powder – For a good rise in the cake.
• Salt – To enhance the flavors of the cake batter.
• Spices – Like most carrot cake recipes, this bundt cake calls for ginger spice, allspice, and cinnamon.
• Butter – Allow the butter to soften at room temperature. Use unsalted butter since the cake ingredients already call for salt.
• Brown sugar – Brown sugar is great for adding extra moisture to a bundt cake.
• Eggs – Allow the eggs to reach room temperature.
• Vanilla extract – For depth of flavor.
• Kefir – Sour cream, yogurt, milk, or even applesauce may be substituted
• Grated carrots – You'll need about 9 carrots. Freshly grated carrots are best for flavor, texture and the right amount of moisture.
• Chopped nuts – This is optional and can be omitted for nut allergies.

Cream Cheese Frosting and Coconut Grass Ingredients:

• Cream cheese – Allow to soften at room temperature.  
• Vanilla extract – For extra flavor.
• Butter – You can use salted or unsalted butter that has softened at room temperature.
• Icing sugar – Sift the icing sugar to prevent lumps in the cream cheese frosting. Adjust the amount of icing sugar to achieve the desired frosting consistency.
• Green food coloring – To color the coconut to resemble grass. It’s best to start with a conservative amount of the green food dye, as a little goes a long way! This makes approximately 2 cups of green coconut “grass”.
• Shredded coconut flakes – Combined with the green food coloring to make the edible grass as a topping to this Easter cake.

HOW TO MAKE THE PERFECT BUNDT CAKE

Bundt cakes are known to be slightly more tricky to get right compared to standard cakes, but don't let that stop you from making this show-stopping Easter carrot bundt cake! Here are my top tips for making a perfect bundt cake every time:

• All ingredients must be at room temperature to avoid a lumpy batter.
• If your frosting is too thick for your liking, add in some milk one teaspoon at a time till you achieve the desired consistency.
• Let the cake cool down before you decorate it with the cream cheese frosting, or you will end up with a runny mess.
• Don’t overmix the batter or you will create a dense cake instead of a light and fluffy bundt cake.
• Some recipes call for a light dusting of the greased pan with flour as an extra way to prevent the baked cake from sticking to the pan. I haven't found this to be necessary for this carrot bundt cake recipe, but you are welcome to take this extra precautionary measure, if you like.

MORE EASTER DESSERT IDEAS

Baked Carrot Cake Donuts

Easter M and M Cookies

Carrot Cake Whoopie Pies

Instant Pot Hot Cross Buns

Continue to Content

Yield: 8

Peeps Carrot Bundt Cake

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Peeps Carrot Bundt Cake is the ultimate Easter dessert. It's moist with classic carrot cake flavors and textures, topped with tangy cream cheese frosting, and decorated with green coconut "grass" and marshmallow peeps!

Prep Time 35 minutes

Cook Time 55 minutes

Additional Time 30 minutes

Total Time 2 hours

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ginger spice
• 1/2 tsp allspice
• 1 tsp cinnamon
• 1.5 cups (3 sticks) of butter sticks at room temperature
• 1 cup packed brown sugar
• 3 eggs, large at room temperature
• 2 tsp vanilla extract
• 1/2 cup kefir (sour cream or yogurt may be substituted)
• 2 3/4 (about 9 carrots) cups grated carrots
• 1 cup chopped nuts (optional)
• 8 oz cream cheese at room temperature
• 1 tsp vanilla
• 1/2 cup (1 stick) butter at room temperature
• 3 cups of sifted icing sugar
• Green food coloring
• 2 cups shredded coconut flakes

Instructions

For the Bundt Cake:

1. Preheat oven to 325 degrees Fahrenheit
2. Generously grease and flour your bundt pan
3. Using a hand held grater or food processor, grate your carrots untill you have 2 3/4 cup of shredded carrots.  Set aside
4. In a medium bowl, combine the dry ingrediends:  salt, flour, spices, baking powder & soda, set aside
5. In the mixing bowl of your stand mixer or if you are using a hand held mixer - a large bowl, beat the butter with the brown sugar until smooth and creamy
6. Add the eggs, vanilla, and vanilla  to the sugar-butter mixture and beat again until well combined
7. Stir the grated carrots into the wet mixure from step 6
8. If you are adding nuts, stir them in with the sugar, butter and carrots at this time.
9. Gradually add your dry ingredients to your wet mixture a 1/2 cup at a time to ensure it is well distributed and no lumps form
10. Carefully spoon the cake mixture into the well greased bundt pan
11. Place in the middle of the oven
12. Bake for approximately 55 minutes or until a toothpick inserted comes out clean
13. Rest in the pan for 10 minutes
14. After 10 minutes, invert the bundt pan over a cooling rack
15. Allow the cake to fully cool before frosting
16. While the cake cools, prepare your cream cheese frosting (see recipe)
17. While the cake cools, prepare your green coconut grass (see recipe)
18. Decorate the cake by using spoon and an offset spatula to gently apply the cream cheese frosting to the top portion of the bundt cake.
19. Unwrap and separate your peep bunnies and place firmly into the frosting at regular intervals along the top of the cake.

For the Cream Cheese Frosting:

1. Gather butter and cream cheese and allow to come to room temperature
2. Sift the icing sugar and set aside
3. In the mixing bowl of your stand mixer combine the butter and cream cheese and beat until smooth and well combined
4. Add the vanilla and beat again to incorporate
5. Add your sifted icing sugar a cup at a time, beating slowly after each to achieve a smooth frosting.

For the Coconut Grass:

1. Measure and add the coconut to the large food storage bag
2. Drop 4-6 drops of green food coloring into the bag and seal well
3. Shake the bag to distribute the food coloring 
4. Adjust the color saturation by adding more coloring in needed

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