If you love carrot cake, this classic carrot bundt cake recipe delivers everything you want - warm spices, fresh carrots, and a silky cream cheese glaze.
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Why My Recipe
If you love Nothing Bundt Cake, then you'll really love this copycat carrot bundt cake recipe. It's incredibly moist without being dense. The combination of brown sugar and granulated sugar creates a perfectly tender cake. Warm spices like cinnamon and nutmeg give it that cozy, bakery-style flavor. And that tangy cream cheese frosting? That's the best part. I serve this when I want something that's elegant and homey at the same time. Great for holidays, birthdays, or just because you're in the mood!
No time to bake? Try my Quick and Simple No Bake Banana Pudding or check out all my Desserts right here!
Ingredients and Substitutions
For the Carrot Cake:
- All-purpose flour - a 1:1 gluten-free flour blend works well
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg - swap with pumpkin pie spice for a fun twist
- Granulated sugar
- Brown sugar - light or dark both work here
- Vegetable oil - canola oil or avocado oil are great substitutes
- Large eggs - make sure they're at room temperature
- Vanilla extract
- Fresh carrots - grate your own with a box grater or food processor; skip pre-shredded carrots as they add too much moisture
- Pecans or walnuts - optional, but they add a little crunch; golden raisins are another tasty add-in
For the Cream Cheese Glaze:
- Cream cheese, softened to room temperature
- Powdered sugar
- Milk or cream
- Vanilla extract
For Topping:
- Finely chopped toasted pecans
Directions
1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are coated.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
4. Add the dry ingredients to the wet mixture and stir gently until just combined.
5. Toast the pecans on a cookie sheet in the oven for a few minutes before chopping - this enhances their flavor and crunch. Chop pecans and fold in grated carrots with chopped pecans until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely before glazing.
8. In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Mix until creamy, adding more milk or powdered sugar as needed to reach the correct consistency.
9. Drizzle or pipe the glaze over the cooled cake, letting it drip down the sides. Sprinkle immediately with finely chopped toasted pecans before the glaze sets. Slice and enjoy your delicious carrot bundt cake!
Tips for Success
- Grating your own fresh carrots makes a big difference in this carrot bundt cake recipe. Pre-shredded carrots hold too much moisture and can affect the texture. Use a box grater or food processor for best results.
- Make sure your cream cheese is at room temperature before starting. This helps everything mix together smoothly.
- Don't overmix the carrot cake batter once you add the dry ingredients. Stir just until combined for the best crumb.
- Grease your prepared bundt pan thoroughly - every ridge and crevice. Nonstick cooking spray works well, but flouring the pan too gives you extra insurance.
- Let the cake cool completely before adding the glaze. A warm cake will cause it to slide right off.
How to Store
Store the frosted cake covered with plastic wrap or under a cake dome at room temperature for up to two days. For longer storage, refrigerate the entire cake in an airtight container for up to five days. You can also wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
More Bundt Cakes You'll Love
- Chocolate Dream Cake
- Guinness Dark Chocolate Cake
- Pumpkin Chocolate Chip Bundt Cake
- Chocolate Cherry Bundt Cake
📖 Recipe
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Moist Carrot Bundt Cake with Tangy Cream Cheese Frosting
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups finely grated carrots (about 4-5 medium carrots)
- ½ cup finely chopped pecans or walnuts optional in batter
For the frosting:
- 8 oz cream cheese block softened to room temperature
- 2.5 cups powdered sugar sifted
- 1 teaspoon vanilla
- 1-2 tablespoon milk or cream optional, if needed to thin
Optional Topping
- ¼ cup finely chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
- Combine: Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in carrots (and nuts if using) until evenly distributed. Toast the pecans on a cookie sheet in the oven for a few minutes before chopping-this enhances their flavor and crunch. Chop. Fold in grated carrots and chopped pecans.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely before glazing.
- Make the glaze: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Mix until creamy, adding more milk or powdered sugar as needed to reach the correct consistency.
- Glaze and finish: Drizzle or pipe the glaze over the cooled cake, letting it drip down the sides. Sprinkle immediately with finely chopped toasted pecans before the glaze sets. Slice and serve. Enjoy!
Nicki says
Made it for Easter and it's a keeper!
Nikole Berg says
So glad you enjoyed the carrot cake Nicki! Thanks you for your feedback!