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High-resolution top-down photograph of a golden-brown carrot Bundt cake drizzled with creamy white cream cheese glaze, garnished with chopped walnuts and a few grated carrot shreds on a rustic wooden table. Soft natural lighting highlights the moist texture and the Bundt pan’s characteristic ridges.

Carrot Bundt Cake Recipe

Bettie Bakes
Discover the perfect carrot bundt cake recipe that combines tradition and health for a delightful dessert everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Bundt Pan
  • Mixing Bowls (for dry and wet ingredients)
  • Whisk (for mixing wet ingredients)
  • Spatula (for smoothing the batter)
  • Measuring cups and spoons
  • Oven
  • Toothpick (for checking doneness)

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups grated carrots about 3–4 medium carrots
  • ½ cup walnuts or pecans chopped optional
  • ½ cup crushed pineapple drained optional (adds moisture)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix — a few lumps are okay!
  • Fold in the grated carrots. If using, add the chopped nuts and crushed pineapple.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  • Once cooled, drizzle with your cream cheese glaze, letting it cascade down the sides for a beautiful finish.
  • Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots can be too dry and lack flavor. Do not overmix the batter to keep the crumb soft & tender. You can add chopped pecans, walnuts, or crushed pineapple to enhance flavor and texture. Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. If freezing, ensure the cake is unglazed, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to two months. Lastly, grease & flour your Bundt pan thoroughly to prevent sticking.
Nutrition Information (per serving)
  • Calories: 420
  • Total Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 300mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 32g
  • Protein: 5g