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This carrot Bundt cake is everything you love about classic carrot cake—moist, warmly spiced, and full of sweet shredded carrots—baked into a beautiful Bundt shape. Topped with a luscious cream cheese frosting and a sprinkle of chopped nuts for that perfect crunch, it’s as pretty as it is delicious. Whether you’re enjoying it with your afternoon tea, serving it as a cozy dessert, or sneaking a slice in at brunch, this cake brings a little indulgence to any occasion. Carrot cake fans, consider this your new go-to recipe.
Carrot Bundt cake has a soft, tender crumb, offering warm spice and carrot flavors. It’s a moist cake topped with a delicious cream cheese frosting and chopped nuts.
You might also like carrot cake cookies, carrot cake pancakes, carrot cake cupcakes, or carrot cake slow cooker oatmeal.
Why You’ll Love It
Moist and delicious: This cake has a wonderful consistency. It’s sweet, moist and really flavorful – easily as good as cake from the bakery (or maybe even better!)
Easy to prepare: You just need to combine the batter ingredients, bake it in a Bundt pan, combine the frosting ingredients, and frost the cake.
A versatile treat: Pair this with your brunch, enjoy it for dessert, or serve up a slice with a cup of tea or mug of coffee.
Bundt Cake Carrot Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Carrots: You will need 3 or 4 medium carrots to get 1 ½ cups of finely grated carrot, but it will depend on the size of the carrots. It’s best to grate them fresh for the best texture and moisture.
Heavy cream: To give richness to the frosting.
Baking powder and baking soda: For a light, airy consistency.
Spices: Cinnamon and nutmeg add a warm earthiness.
Sugar: I like to use both white granulated sugar and light brown sugar for depth of flavor.
Cream cheese: For the frosting. Full-fat cream cheese is the tastiest option.
Powdered sugar: To sweeten the frosting without graininess.
Salted butter: For richness in the frosting.
Pecans: An optional topping. These add a nice crunch.
How to Make Carrot Bundt Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the batter: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Whisk the oil, sugar and eggs in another bowl and stir in the carrot. Now combine both mixtures, stirring until combined.
Bake the Bundt cake: Pour the carrot cake batter into a prepared Bundt pan and bake the cake. Let it cool in the pan and then on a wire rack.
Make the frosting: Beat the cream cheese and butter and then mix in the powdered sugar and heavy cream. Add more powdered sugar or heavy cream to get the consistency right.
Frost the cake: Frost the Bundt cake and sprinkle chopped pecans on top if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Spices: Feel free to use pumpkin pie spice instead of the cinnamon and nutmeg.
Heavy cream: Milk can easily be used in a pinch with very similar results.
Chopped pecans: Chopped walnuts or shredded toasted coconut are fun and crunchy alternatives.
Salted butter: Substitute unsalted butter with a little pinch of salt.
Serving Suggestions
With brunch: Enjoy the sweetness of carrot Bundt cake with your savory dishes, perhaps breakfast tacos, breakfast lasagna or crispy bacon with baked eggs en cocotte.
For dessert: A slice of carrot cake makes a wonderful dessert.
As a snack: Pair the cake with a mug of pumpkin coffee or perhaps an iced gingerbread latte.
How to Store Carrot Bundt Cake
Store: Once frosted, this cake should be stored in an airtight container in the refrigerator where it will stay fresh for up to 5 days.
Freeze: Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw: Thaw in the refrigerator overnight before bringing to room temperature and adding frosting. For the best texture, avoid freezing a fully frosted cake unless absolutely necessary.
Top Tips
Measure the flour: Weigh the flour for the most accurate result. It should weigh 336 grams or 11.85 ounces. Alternatively, spoon flour into your measuring cup and level it off with a knife.
Grate your own carrots: They will have a fresher flavor and more moisture if you grate them fresh instead of buying pre-shredded carrots.
Don’t overmix the batter: Overmixing can result in a dense, less tender cake. Once the dry ingredients and wet ingredients are combined, stop mixing.
Carrot Bundt FAQs
For the best texture, use the fine side of a box grater or a food processor with a fine shredding disk. Finely grated carrots blend seamlessly into the batter and help keep the cake moist without any stringy bits. Avoid using pre-shredded carrots from the store, as they’re usually too thick and dry. Taking the time to grate them fresh really makes a difference in the final cake. It might be a little extra effort, but it’s totally worth it.
Yes, you can add vanilla extract or perhaps orange extract for a flavor that goes well with the carrot taste.
Carrot Bundt Cake with Cream Cheese Recipe
Carrot Bundt Cake
Equipment
- Spatula Rubber
Ingredients
For the Cake:
- 2 ½ Cups all-purpose flour, spooned and leveled
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- 1 ½ Teaspoons ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
- 1 Cup vegetable oil
- 1 Cup granulated sugar
- ½ Cup light brown sugar, packed
- 3 eggs, large
- 1 ½ Cups carrot, finely grated
- nonstick cooking spray, butter or shortening, for greasing
For the Cream Cheese Frosting:
- ½ Cup salted butter, 1 Stick, at room temperature
- 4 Ounces cream cheese
- 3 Cups powdered sugar
- 2 to 3 Tablespoons heavy cream
Optional Garnish:
- ½ Cup pecans, chopped
Instructions
- Preheat the oven to 350°F and generously grease a bundt pan.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for now.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
- Stir in the grated carrot until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Bake the Bundt Cake:
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Make the Frosting:
- Once fully cooled, prepare the frosting by beating together the softened butter and the cream cheese.
- Beat in the powdered sugar 1 cup at a time before adding in 2 tablespoons of the heavy cream.
- Add more cream or powdered sugar to reach your desired consistency.
Frost the Cake:
- Frost the Bundt cake with the cream cheese frosting and top with chopped pecans if liked.
Notes
Grate your own carrots: They will have a fresher flavor and more moisture if you grate them fresh instead of buying pre-shredded carrots.
Don’t overmix the batter: Overmixing can result in a dense, less tender cake. Once the dry ingredients and wet ingredients are combined, stop mixing.
Nutrition
This Bundt carrot cake recipe is so easy to make and it’s so delicious. With its moist, tender texture and creamy frosting on top, plus a few chopped pecans, this carrot cake is really popular and you’ll enjoy every bite. It’s got all the appeal of classic carrot cake but made in a pretty Bundt pan for a beautiful presentation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
