If you are looking for a bundt cake recipe that will elevate your baking game, then today's recipe for Carrot Bundt Cake topped with a thick cream cheese glaze . Inspired by the beloved Nothin' Bundt Carrot cake, this copycat recipe promises to be one of your new favorite cakes for special occasions (think Easter dessert and birthdays!)
❤️ Why you'll love it
Carrot cake lover: if you love carrot cake, you will love the flavor of the classic carrot cake baked in a bundt cake pan!
Moist and delicious: made with shredded fresh carrots, this is a moist carrot cake recipe with a nice tight crumb and nutty pecan topping.
Simple ingredients: made with pantry staples, warm spices, and fresh carrots, making this an easy recipe to throw together in a pinch.
🥘 Carrot Bundt Cake Ingredients
Unsalted butter
Granulated sugar
Large eggs
Whole milk
All-purpose flour
Ground cinnamon
Nutmeg
Baking powder
Baking soda
Fresh carrots: adds to the sweetness of the cake and provides moisture
Cream cheese
Powdered sugar
Vanilla extract
Pecans
Nonstick cooking spray
🔪 How to make Carrot Bundt Cake
For the Carrot Bundt Cake
- Preheat oven to 350 degrees. Coat a large bundt pan with nonstick cooking spray. Set prepared pan aside.
- In a large mixing bowl, using an electric mixer, blend together the butter and granulated sugar until mixture is combined
- Add eggs and milk to butter mixture, then continue to mix on medium-low speed until fully incorporated.
- In medium bowl, combine all-purpose flour, ground cinnamon, nutmeg, baking powder, and baking soda. Gradually add to wet ingredients mixing on low speed until all dry ingredients are added. Increase to medium speed as needed to combine until no flour pockets remain.
- Using a wooden spoon, gently fold in the grated carrots until evenly distributed throughout the batter.
- Pour the carrot cake batter into the prepared bundt pan and smooth out the top of the cake batter using the back of a tablespoon.
- Hold the cake pan in the air about 2” from a flat surface and drop to the counter to shake any bubbles out of the cake batter.
- Bake in preheated oven for 45-55 minutes or until the cake a toothpick or cake tester inserted into the middle comes out clean.
- Let carrot cake cool on a wire rack in the bundt pan for 15 minutes. Lay a plate or cooling rack over top of the bundt cake and flip cake over to release out flipping onto a plate, cooling rack, or serving platter to cool completely.
For the Cream Cheese Frosting:
- In a large bowl using an electric mixer, cream together the cream cheese, vanilla, and butter until well combined.
- Gradually add in the powdered sugar to the cream cheese mixture and mix until creamy.
- Place cream cheese frosting in a piping bag and cut wide piece off the tip of the bag.
- Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side. Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake.
- Top with chopped pecans and store in an airtight container.
🥄 Equipment
10-Cup bundt pan
Large mixing bowl
Medium mixing bowl
Electric mixer
Wooden spoon
Rubber spatula
Box grater: to shred the fresh carrots
Wire rack
Piping bag and large tip
🥫Storing your Carrot Bundt Cake
Refrigerate: for best results, store leftovers in the refrigerator in an airtight container up to 7 days.
Freezer: store leftover carrot bundt cake in an airtight freezer bag up to 3 months.
📖 Variations
Citrus Twist: Add a hint of orange zest or lemon zest to the batter for a citrusy kick.
Nut-Free Option: Swap pecans for shredded coconut or leave them out entirely for a nut-free version.
Add ins: stir in a cup of raisins, semi sweet chocolate chips, or shredded coconut for more added texture and a variety of flavor.
Little cakes: use a mini bundt pan and make individual portion sized carrot bundt cakes!
💭 Tips
Room Temperature: make sure your cream cheese and eggs are at room temperature for a smoother batter and frosting.
Pre-shredded carrots: if you don't want to shred your own carrots, you can use bagged pre-shredded carrots.
Caramel flavors: substitute brown sugar for the white sugar.
📚 Related Recipes
Those watching their sugar intake will love this easy cupcake recipe for Sugar Free Carrot Cupcakes.
Air Fryer Carrot Fries are super easy and so delicious!
Carrot Cake Energy Bites are healthy raw food treat with all the yumminess of your favorite carrot cake.
Best Carrot Cake with Raisins and Walnuts with a Homemade Cream Cheese Frosting is the perfect layer cake for special occasions!
Chocolate Bundt Cake with Peanut Butter Caramel Drizzle is decadent, delicious and low calorie!
Light and airy, everyone loves this Chocolate Chip Bundt Cake!
🍽 Serve with..
Serve Carrot Bundt Cake with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoy it as is with a cup of your favorite tea or coffee.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Best Carrot Bundt Cake with Cream Cheese Frosting
Equipment
- Piping bag and large tip
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Ingredients
For the cake
- ½ cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2¼ cups finely shredded carrots
For the Frosting
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
For the Carrot Bundt Cake
- Preheat oven to 350 degrees. Coat a large bundt pan with nonstick cooking spray. Set prepared pan aside.
- In a large mixing bowl, using an electric mixer, blend together the butter and granulated sugar until mixture is combined
- Add eggs and milk to butter mixture, then continue to mix on medium-low speed until fully incorporated.
- In medium bowl, combine all-purpose flour, ground cinnamon, nutmeg, baking powder, and baking soda. Gradually add to wet ingredients mixing on low speed until all dry ingredients are added. Increase to medium speed as needed to combine until no flour pockets remain.
- Using a wooden spoon, gently fold in the grated carrots until evenly distributed throughout the batter.
- Pour the carrot cake batter into the prepared bundt pan and smooth out the top of the cake batter using the back of a tablespoon.
- Hold the cake pan in the air about 2” from a flat surface and drop to the counter to shake any bubbles out of the cake batter.
- Bake in preheated oven for 45-55 minutes or until the cake a toothpick or cake tester inserted into the middle comes out clean.
- Let carrot cake cool on a wire rack in the bundt pan for 15 minutes. Lay a plate or cooling rack over top of the bundt cake and flip cake over to release out flipping onto a plate, cooling rack, or serving platter to cool completely.
For the Cream Cheese Frosting:
- In a large bowl using an electric mixer, cream together the cream cheese, vanilla, and butter until well combined.
- Gradually add in the powdered sugar to the cream cheese mixture and mix until creamy.
- Place cream cheese frosting in a piping bag and cut wide piece off the tip of the bag.
- Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side. Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake.
- Top with chopped pecans and store in an airtight container.
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