Carrot Cake Bundt Cake
Spice up your dessert table with a showstopper that’s as cozy as it is classy—this Carrot Cake Bundt Cake is here to steal the spotlight.
Packed with warm spices, shredded carrots, and a hint of nostalgia, it’s the kind of bake that makes the whole kitchen smell like a hug.
Drizzled with a dreamy glaze or crowned with cream cheese frosting, this beauty brings timeless flavor in every slice—with a twist of Bundt-style charm!
Ingredients
For the Cake:
- 2½ cups (313g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) vegetable oil
- 3 cups (330g) grated carrots (about 4-5 medium carrots)
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (75g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
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How to Make Carrot Cake Bundt Cake
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and oil.
- Gradually add flour mixture to butter mixture, mixing until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until creamy.
- Spread or pipe frosting over cooled cake.
Carrot Cake Bundt Cake
This Carrot Cake Bundt Cake is everything you love about classic carrot cake—moist, warmly spiced, and packed with fresh carrots—baked into a stunning bundt shape and topped with rich cream cheese frosting. Perfect for gatherings or whenever you’re craving comfort in cake form.
- Total Time: 25 minutes
- Yield: 12–14 servings
Ingredients
- 2½ cups (313g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) vegetable oil
- 3 cups (330g) grated carrots (about 4–5 medium carrots)
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (75g) raisins (optional)
- 8 oz (226g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and oil.
- Gradually add flour mixture to butter mixture, mixing until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until creamy.
- Spread or pipe frosting over cooled cake.
- Prep Time: 25 minutes
