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Carrot bundt cake slice on a plate.

Moist Carrot Bundt Cake with Tangy Cream Cheese Frosting

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 518kcal
Author: Nikole Berg
A moist carrot bundt cake the that's easy to make and perfect for family celebrations!
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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.
    Grease and flour a bundt pan.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
    Dry ingredients in a bowl.
  • Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
    Adding ingredients to a bowl.
  • Combine: Add the dry ingredients to the wet mixture and stir gently until just combined.
    Combine wet and dry ingredients to mix.
  • 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.
    Adding chopped pecans a grated carrot to bowl.
  • 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.
    Carrot cake batter in bundt pan.
  • Cool: Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely before glazing.
    Cake cooling on a rack.
  • 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.
    Mixing cream cheese frosting.
  • 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!
    Piping cream cheese frosting on cake.

Nutrition

Calories: 518kcal | Carbohydrates: 68g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 436mg | Potassium: 230mg | Fiber: 2g | Sugar: 49g | Vitamin A: 4551IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg