Moist, warmly spiced, and crowned with a rich cream cheese glaze, this Carrot Bundt Cake brings an elegant twist to the classic favorite. Baked in a beautifully sculpted bundt pan, it’s perfect for holidays, potlucks, or any time you want a comforting dessert with vintage charm and a little extra flair.
Origin Carrot Bundt Cake
Carrot cake traces its roots to medieval Europe, where carrots were used to sweeten desserts. This Bundt version bakes up tall and festive, inspired by American Bundt cakes popularized in the 1950s and ‘60s.
What I Love About This Recipe
It’s loaded with fresh carrots and warm spices, stays tender for days, and looks gorgeous straight from the pan. Plus, the tangy glaze seeps into all the ridges of the cake.
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Carrot Bundt Cake
Course: DessertCuisine: AmericanDifficulty: Dessert4
servings30
minutes40
minutes430
kcalCarrot Bundt Cake is a moist, warmly spiced dessert baked in a beautifully sculpted bundt pan for a stunning presentation. Loaded with freshly grated carrots, warm cinnamon, and often studded with nuts or pineapple, it’s topped with a luscious cream cheese glaze. Perfect for holidays, potlucks, or anytime you crave a comforting classic with a touch of elegance.
Ingredients
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in grated carrots and nuts (if using).
- Pour batter evenly into prepared Bundt pan.
- Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Make the glaze: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency.
- Drizzle glaze over cooled cake.
Notes
- For extra flavor, add ½ cup crushed pineapple (well-drained).
- You can skip the glaze and dust the cake with powdered sugar instead.
- Store covered at room temperature up to 2 days or refrigerate up to 5 days.
