Carrot Bundt Cake: A Simple Dessert You’ll Love

There’s something comforting about a classic carrot cake, and when baked in a beautiful bundt pan, it becomes a show-stopping dessert that’s as simple as it is delicious. This carrot bundt cake is soft, moist, and perfectly spiced with cinnamon and nutmeg, making it a treat everyone will love. Topped with a creamy glaze or dusted with powdered sugar, it’s the perfect balance of sweetness and flavor.

Whether you’re planning an Easter gathering, a spring brunch, or just want to bake something special for your family, this homemade carrot bundt cake is a crowd-pleasing choice. With just a few pantry staples, freshly grated carrots, and a bundt pan, you can create a bakery-style dessert right in your own kitchen.

Why You’ll Love This Carrot Bundt Cake

Carrot cake has always been a classic, but baking it in a bundt pan gives it an elegant twist that makes it look extra special with very little effort. This carrot bundt cake recipe is not just beautiful—it’s incredibly delicious and easy to make, too. Here’s why it will quickly become one of your favorite desserts:

Homemade carrot bundt cake with cream cheese glaze on a white plate

Moist and Fluffy Texture

Freshly grated carrots bring natural sweetness and plenty of moisture, while oil keeps the cake soft and tender for days. The bundt shape allows the cake to bake evenly, giving you the perfect crumb in every bite.

Perfectly Spiced Flavor

Infused with warm spices like cinnamon, nutmeg, and a hint of ginger, this cake has that cozy, comforting flavor carrot cake lovers adore. It’s not too sweet, allowing the spices and carrots to really shine.

A Dessert for Any Occasion

Whether you’re serving it at Easter brunch, a family dinner, a birthday party, or simply a weekend treat, this carrot bundt cake fits right in. Dress it up with a cream cheese glaze or keep it simple with a dusting of powdered sugar—it’s always a crowd-pleaser.

Easy Yet Impressive

Bundt cakes look stunning straight out of the pan, which means you don’t need advanced decorating skills. A quick glaze, a sprinkle of nuts, or a touch of powdered sugar is all it takes to make this cake table-ready.

Essential Ingredients for a Carrot Bundt Cake

The secret to a moist and flavorful carrot bundt cake lies in using the right balance of fresh ingredients and pantry staples. Here’s everything you’ll need to make this classic dessert:

Ingredients (Exact Measurements)

2 cups (250 g) all-purpose flour – the base of your cake.
2 teaspoons baking powder – helps the cake rise.
1 teaspoon baking soda – ensures extra lift and a light texture.
1 ½ teaspoons ground cinnamon – warm spice that defines carrot cake flavor.
½ teaspoon ground nutmeg – adds depth and coziness.
½ teaspoon ground ginger (optional) – for a little spice kick.
½ teaspoon salt – balances sweetness.
1 cup (200 g) granulated sugar – classic sweetness.
½ cup (100 g) brown sugar – adds moisture and a caramel note.
1 cup (240 ml) vegetable oil – keeps the cake soft and moist.
4 large eggs – provide structure and richness.
2 cups (about 220 g) freshly grated carrots – the star ingredient, adding natural sweetness and moisture.
½ cup (60 g) chopped walnuts or pecans (optional) – for crunch and nutty flavor.
½ cup (80 g) raisins or crushed pineapple (optional) – adds extra sweetness and texture.
1 teaspoon vanilla extract – enhances flavor.

For the Glaze (optional but recommended):

4 oz (115 g) cream cheese, softened
1 cup (120 g) powdered sugar
2–3 tablespoons milk (or heavy cream for a richer glaze)
½ teaspoon vanilla extract

Essential Tools and Utensils

Bundt cake pan (10–12 cup capacity) – the key to that beautiful cake shape.
Mixing bowls – one for dry ingredients and one for wet.
Whisk and spatula – for mixing and folding ingredients.
Box grater or food processor – to finely grate the carrots.
Measuring cups and spoons – for accuracy.
Hand mixer or stand mixer (optional) – makes combining ingredients quicker.
Cooling rack – essential for cooling the cake evenly after baking.

Step-by-Step Carrot Bundt Cake Recipe

Baking a carrot bundt cake at home is easier than you think. Follow these simple steps to create a moist, flavorful cake that’s perfect for any occasion.

Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C).
Grease a 10–12 cup bundt pan generously with butter or nonstick spray, then lightly dust with flour to prevent sticking.

Mix the Dry Ingredients

In a medium mixing bowl, whisk together:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger (optional)
- ½ teaspoon salt
Set aside.

Combine the Wet Ingredients

In a large bowl, beat together:
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
Add 4 eggs, one at a time, beating well after each addition.
Stir in 1 teaspoon vanilla extract.

Fold in the Carrots and Add-Ins

Gently fold in 2 cups grated carrots.
If using, add ½ cup chopped walnuts or pecans, and ½ cup raisins or crushed pineapple for extra flavor and texture.

Combine Wet and Dry Mixtures

Gradually add the dry mixture into the wet mixture.
Use a spatula to gently fold until just combined—be careful not to overmix, or the cake will be dense.

Bake the Cake

Pour the batter evenly into your prepared bundt pan.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a cooling rack.

Glaze and Decorate

In a small bowl, beat together:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Drizzle the glaze over the cooled cake.
Sprinkle with extra nuts or a dusting of powdered sugar for a beautiful finish.

Delicious Variations and Serving Ideas

One of the best things about a carrot bundt cake is how versatile it can be. You can easily adapt the recipe to suit your taste, dietary needs, or the occasion you’re baking for. Here are some creative variations and serving ideas to inspire you:

Flavorful Variations

Tropical Carrot Bundt Cake: Add ½ cup crushed pineapple and ¼ cup shredded coconut to the batter for a fruity twist with extra moisture.
Nut-Free Carrot Cake: Simply skip the walnuts or pecans if you’re baking for someone with allergies, and replace them with raisins or dried cranberries.
Extra Spiced Version: Increase the cinnamon to 2 teaspoons and add a pinch of cloves or cardamom for a deeper, warmer flavor.
Gluten-Free Option: Swap the all-purpose flour with a gluten-free baking blend (1:1 ratio) so everyone can enjoy a slice.

Creative Serving Ideas

With Cream Cheese Glaze: A drizzle of tangy cream cheese glaze balances the sweetness and adds a touch of elegance.
Dusting of Powdered Sugar: Keep it simple and rustic by dusting the cake with powdered sugar before serving.
Frosted Bundt Cake: Spread a thick layer of cream cheese frosting over the entire cake for a more indulgent version.
Carrot Cake Sundae: Serve a slice warm with a scoop of vanilla ice cream and caramel drizzle for a restaurant-style treat.

Perfect Occasions to Serve

Easter Celebrations: Carrot cake is a classic Easter dessert and looks stunning on a spring table.
Family Gatherings: A bundt cake serves plenty of people, making it perfect for potlucks, birthdays, or dinner parties.
Everyday Dessert: Enjoy a slice with your morning coffee or afternoon tea—it tastes just as good the next day!

Tips for Baking the Perfect Carrot Bundt Cake

A carrot bundt cake may look impressive, but with the right techniques, it’s easy to get bakery-quality results at home. These tips will help ensure your cake comes out moist, flavorful, and picture-perfect every time.

Prepare the Bundt Pan Properly

Bundt pans have intricate designs that can sometimes cause cakes to stick. Always grease every corner and ridge thoroughly with butter or nonstick spray. For extra insurance, dust lightly with flour after greasing.
Silicone or nonstick pans work best, but if you’re using a metal pan, make sure it’s well-prepared.

Use Freshly Grated Carrots

Skip pre-shredded carrots from the store—they’re too dry and coarse. Instead, grate fresh carrots using a box grater or food processor. This adds natural moisture and sweetness to the cake.

Don’t Overmix the Batter

Once you add the dry ingredients to the wet mixture, gently fold until just combined. Overmixing will make the cake dense instead of light and fluffy.

Bake and Cool with Care

Every oven is different, so start checking your cake at 45 minutes. Insert a toothpick in the center—if it comes out clean or with just a few crumbs, the cake is done.
Let the cake cool in the bundt pan for 10–15 minutes only. Cooling too long can cause sticking, but removing it too soon may cause it to break.

Storage and Freezing Tips

Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days (especially if glazed or frosted).
For longer storage, wrap the cake tightly in plastic wrap (without glaze) and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.