Exceptional Pomelo Carrot Bundt Cake

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Exceptional Pomelo Carrot Bundt Cake. Are you looking for a great variation of the classic carrot cake? Let me suggest adding in the flavor of pomelos. I am not a grapefruit fan. I do, however, like pomelos. Especially in a cake!

Wheat Flour Recommendations

Soft winter wheat is a great way to add health value to any cake. It is also known as whole wheat pastry flour if you are buying it pre-ground. Farm Fresh Wheat has been my source of soft winter wheat for quite some time now.

I love to use my Nutrimill for grinding grains and have been a fan for many years. Find out my reasons why here.

Mixing The Cake Batter

Once your flour is ground, let’s start combining our dry ingredients. Mix in leaveners- baking powder and soda. Next up is the spices.

Grate your carrots. Set Aside.

Before zesting any citrus, I always wash them with soap first. After zesting, squeeze for juice.

Next start combining wet ingredients, including sugar. Why oil instead of butter? It always produces a moist tender cake. I love to use it in my baked goods. This is especially true when you are working with whole wheat baked goods. Then we will add our eggs, zest juice, and vanilla.

Combine your wet and dry, only mixing to combine. Do not overmix.

Preparing Your Bundt Pan

It is vital you prepare your bundt pan well. Trust me, nothing is more frustrating than putting in the time and having that cake stick!! Next, add flour to the pan and move it around until it covers all the buttered areas. This is also essential to keep it from sticking. I love my Nordicware Pans. If you are in the market, check them out!

Baking Your Exceptional Pomelo Carrot Bundt Cake

Bake until it is ALMOST done. Any food item that is cooked will continue to cook after it is removed from the heat source. How much it will continue to cook really depends on the thickness of the food cooked. Bundt cakes are very thick, so will continue to cook for quite some time after they are removed. Now, baking with whole wheat carry-over cooking is particularly important. Baked whole grains can dry out quickly, so I remove mine before it would be considered baked all the way. The cake should still feel SLIGHTLY underbaked in the center when you feel it. If you are using a toothpick, make sure it does not come out completely clean.

Removing Bundt Cake From Pan

Allow it to cool for a few minutes in the pan. While it cools, it will shrink just slightly and pull away from the edges of the pan. Once it is pulled away just slightly, it is ready to go.

Place a cooling rack on top of the pan. Flip pan and cooling rack over. Carefully lift the pan off the cake.

pomelo carrot cake

Cream Cheese Icing

Mix icing. I actually like to do this while the cake is baking. I like to add it when the cake is still hot, as I love it when the icing drizzles down the side.

woman adding cream cheese icing to the top of a carrot cake

This cake is best served anytime. Hot, warm, cold the day after…it just doesn’t matter. It is amazing any way you are going to eat it.

Exceptional Pomelo Carrot Bundt Cake
Exceptional Pomelo Carrot Bundt Cake
Exceptional Pomelo Carrot Bundt Cake

Pomelo infused carrot bundt cake with whole grain

The flavor combos in this bundt cake are so irresistible! Plus, it is made with almost 50% whole grains, so it is practically healthy!
Course Dessert
Cuisine American
Keyword carrot cake, soft winter wheat, whole grain baked goods, whole wheat, whole wheat baked goods, whole wheat baking, whole wheat carrot cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Author Amy- A Red Spatula


  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour I prefer a whole wheat pastry flour for this. If you are not into wheat, just use all white
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups grated carrots
  • 1 1/2 tablespoons pomelo zest
  • 2 tablespoons fresh squeezed pomelo juice
  • 1 3/4 cup sugar You can certainly get away with less sugar in this recipe. I would't go less that 1 cup though.
  • 1 cup neutral flavored oil I used canola oil, but you could use any oil of choice.
  • 4 eggs, beaten
  • 2 teaspoons vanilla

Cream Cheese Pomelo Icing

  • 3 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pomelo zest
  • 2 tablespoons pomelo juice, fresh squeezed
  • milk no measurement here, this will depend on the consistency you are looking for. I used about 1 tablespoon. You may want a little more or a little less.


  • Preheat oven to 350 degrees.
    Prep bundt pan, if using by greasing and flouring. Melt a tablespoon of butter. Brush the entire inside of bundt pan carefully with a pastry brush. Next add a few tablespoons of flour to the bundt pan and roll the pan around until all the inner surfaces are covered with the butter and flour. This step is important as you want to make sure the bundt doesn't stick to the pan. Set aside.
    Next combine flours, baking soda, baking powder, salt, cinnamon and nutmeg in a small bowl and set aside.
    Peel and grate carrots and set aside.
    Give your pomelo a good wash. I always do this when I am using the zest of citrus. Zest, cut in half and get the juice.
    Next add oil and sugar to a larger bowl. Mix. Add eggs, pomelo zest, juice and vanilla. Mix well. Add carrots and mix well. Last is the dry ingredients, mix only until combined.
    Pour into bundt pan.
    Place in oven and bake about 45-55 minutes. Whenever you are baking with whole wheat, always pull it a little early. It NEEDS to be slightly underbaked so it won't dry out with carry over cooking. What is that? All foods will continue cooking after removed from the heat source. The thicker or more dense the food, the more carry over cooking will happen. A bundt cake is pretty dense, so will still have a sunstantial amount of carry over cooking happen after it is pulled from the oven.
    I like to prep my icing while the cake is baking. I love to put it on while the cake is still warm. See instructions below.
    You can use the toothpick method, but make sure it doesn't come out completely dry.
    Pull from oven and allow to cool for several minutes before removing from pan. As the cake cools, it will start to shrink a touch and pull away from the side of the pan. Place a cooling rack over your bundt cake pan. Flip pan over and now the top of your bundt will be the bottom. I give it just a minute to let it drop out. Hopefully if you have buttered and floured well, it will come out no problem.
    I like to ice right away that way it softens and melts down the side of the cake.
    This cake can be served right away or allowed to cool. Who am I kidding, it is great anyway you are going to serve it- hot, warm or even chilled the following day.
    Now, sit back and enjoy. You deserve it!


  • And all ingredients to bowl. Mix with a hand mixer or stand mixer. Beat until it is light and fluffy. Add in milk to bring it to the consistency you are looking for. Once cake is removed from pan, spread with icing.

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