This carrot bundt cake is super moist, perfectly spiced and so flavorful. Simple to make using a bundt pan and decorated with a quick cream cheese frosting. This carrot cake bundt cake will be the star of the show for holidays!
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Carrot cake is one of Big E’s favorite cake flavors, one she often chooses at Nothing Bundt Cakes. But who wants a mini bundt cake when you can have a full size one?! We make this cake for birthdays, Sunday Dinner and it's also a perfect dessert for Easter.
As a busy home baker, this easy to prepare carrot bundt recipe will be your new favorite. It is so quick to make and because it’s a bundt cake, no decorations needed. The exterior gets a slight crunch from the brown sugar, which is a great compliment to the creamy cream cheese icing.
Much like my carrot cake sandwich cookies, the cream cheese frosting is a perfect match for this homemade cake. Don’t be surprised when people tell you it’s the best carrot cake they have eaten.
Jump to:
- 💗 why you will want to make this carrot cake
- 💭 how do you remove a bundt cake from the bundt pan?
- 🛒 ingredients and substitutions
- 🥣 how to make this simple carrot bundt cake
- how to make the cream cheese frosting glaze
- 💬 frequently asked questions
- 👩🏻🍳 tips for the best from scratch carrot cake
- 🫙 how to store
- 🍰 more easy cake recipes
- 📖 recipe
- Moist Carrot Cake Bundt Cake
💗 why you will want to make this carrot cake
- Spiced with cinnamon, ginger and nutmeg for a classic flavor.
- Quick recipe ~ about 15 minutes of active time are needed to get this simple carrot cake in the oven.
- No mixer required ~ neither the cake or the cream cheese icing use a mixer.
- Fantastic texture ~ the crumb of this carrot bundt cake is SO soft and tender thanks to using oil as our main fat ingredient!
- Made without nuts and no pineapple so the carrots can shine.
💭 how do you remove a bundt cake from the bundt pan?
Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface. Then dust over the butter with flour. Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour. You can also use a baking release spray here, if your pan advises it. I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray. For a visual of a prepared pan, see my milky way cake post.
Remove the bundt cake from the oven when done baking and allow it to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. If you prepared the pan well, it should slide right out.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ Too much flour can result in a cake with a dry texture. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
- Sugars ~ both granulated {white} sugar and brown sugar are used to add sweetness and structure to the carrot cake.
- Spices ~ ground cinnamon, ginger and nutmeg add some depth to the flavor of this carrot bundt cake.
- Oil ~ it’s hard to beat the moisture we get from oil in a cake! Vegetable or canola oil can be used.
- Eggs ~ you'll need four large eggs for moisture and structure. To make sure the batter comes together properly, have your eggs at room temperature.
- Vanilla ~ balances and brings depth to the flavors of this bundt cake.
- Carrots ~ use fresh carrots and grate them yourself. I use the small holes of my box grater to get nice small carrot shreds. The carrots will seem wet and that is what adds extra moisture to the cake. Please do not use pre-shredded carrot as they tend to be dry and won’t yield the best, moist carrot cake.
- Baking soda ~ to help the cake rise and have the best soft texture.
- Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
- Confectioners’ sugar, butter and cream cheese {not shown} for the cream cheese frosting glaze.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make this simple carrot bundt cake
Preheat the oven to 350°F/177°C.
Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface. Then dust over the butter with flour. See above in the post or in the recipe card below for more descriptive instructions on using a bundt pan.
In a large bowl add the all-purpose flour, baking soda, kosher salt, cinnamon, ginger and nutmeg and whisk to combine. In another large bowl add the vegetable oil, granulated sugar, brown sugar, vanilla and eggs and whisk until no clumps of brown sugar remain.
Then fold in the grated carrots with a spatula.
Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.
Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake.
Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.
Remove the cake from the oven and allow to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake.
Allow the bundt cake to cool completely before adding the cream cheese frosting.
how to make the cream cheese frosting glaze
Add the cream cheese, butter and vanilla in a small to medium saucepan. {if you have a microwave, you can do this in a microwave safe bowl}.
Use a spoon to mix the icing ingredients together. Once well combined, stir in the confectioners' sugar. The mixture will be thick and takes a little stirring to bring it all together.
Then lightly warm the mixture on the stovetop over low heat {or in the microwave} until it reaches a consistency where you can drizzle it.
{I'm too lazy busy, so I don't sift the confectioners' sugar, which will leave a few lumps in the icing. I find they tend to even out once I warm the mixture, but if you want a completely smooth icing you can sift the confectioners' sugar}.
Drizzle the frosting over the top of the cooled cake and allow to set. Big E loves how this icing sets soft and isn't as sweet as many cream cheese frostings.
💬 frequently asked questions
can I make this cake ahead?
Yes! This carrot bundt cake is super moist and will hold up well. The cake can be made the day before serving. Allow the cake to cool completely, then wrap tightly and store at room temperature. Make the cream cheese frosting and frost the cake a few hours before serving. Once frosted, you will want to store the cake in the refrigerator.
what if I don’t like cream cheese frosting?
The white chocolate glaze from this raspberry and white chocolate loaf cake would be delicious! {I would double the recipe for the bundt cake}. Or the vanilla glaze from this Oreo pound cake. A simple dusting of confectioners’ sugar just before serving is also a great option {the carrot cake is very moist, so the sugar will melt into it}.
can I add any mix-ins?
Yes, up to one cup of toasted pecans or walnuts can be added. For coconut or raisins, add a ½ cup. Fold any of these additions in at the end of mixing.
can this be baked in a different pan?
Yes, for cupcakes {you will get about 24}, fill cupcake liners about ⅔ full and bake about 16-20 minutes. For a 9x13 sheet cake, bake about 30-35 minutes. For a layer cake, split the batter between two 9-inch rounds and bake 25-35 minutes.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
👩🏻🍳 tips for the best from scratch carrot cake
Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry carrot cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.
Grate your own fresh carrots. Pre-shredded store bought carrots are dry and will not add the right amount of moisture to this cake.
Prepare your bundt pan properly! See the “how to remove a bundt cake from a bundt pan” above for details.
Be careful not to over bake this cake! Remember your oven is different than mine and baking times may vary slightly.
🫙 how to store
Store any cake leftovers wrapped tightly in the refrigerator for up to 5 days.
The carrot cake bundt cake can also be frozen for up to 2 months. Wrap the completely cool cake tightly and then place in an airtight container or zip-top bag. Allow the cake to defrost overnight in the refrigerator and then bring to room temperature before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Carrot Bundt Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍰 more easy cake recipes
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Moist Carrot Cake Bundt Cake
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
carrot cake
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup +2 tablespoons vegetable oil (265mL)
- ½ cup granulated sugar (100g)
- 1 ½ cups packed brown sugar (300g)
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
- 2 cups peeled and grated carrots about 4 large (260g)
Cream Cheese frosting
- 4 ounces cream cheese room temperature (114g)
- ¼ cup unsalted butter room temperature (57g)
- 1 teaspoon pure vanilla extract
- 1 ½ cups confectioners' sugar (180g)
Instructions
- Preheat the oven to 350°F/177°C.
- Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface. Then dust over the butter with flour. Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour. You can also use a baking release spray here, if your pan advises it. I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray.
- In a large bowl add the all-purpose flour (2 cups/250g), baking soda (2 teaspoons), kosher salt (½ teaspoon), cinnamon (1 ½ teaspoons), ginger (1 teaspoon) and nutmeg (¼ teaspoon) and whisk to combine.
- In another large bowl add the vegetable oil (1 cup + 2 tablespoons/265mL), granulated sugar (½ cup/100g), brown sugar (1 ½ packed cups/300g), vanilla (2 teaspoons) and eggs (4 large) and whisk until no clumps of brown sugar remain. Then fold in the grated carrots (2 cups/260g) with a spatula.
- Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.
- Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake. Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.
- Remove the cake from the oven and allow to sit for 10-15 minutes (set a timer!), then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. Allow the cake to cool completely before adding the cream cheese frosting.
- For the cream cheese frosting: combine the cream cheese (4 ounces/114g), butter (¼ cup/57g) and vanilla (1 teaspoon) in a medium saucepan with a spoon. (if you have a microwave, you can do this in a microwave safe bowl). Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture on the stovetop over low heat (or in the microwave) until it reaches a consistency where you can drizzle it.
- Drizzle the frosting over the top of the cooled cake and allow to set.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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