Carrot bundt cake is one of those timeless desserts that brings comfort, warmth, and a little wow-factor to any table. Whether you’re craving something cozy for fall or planning a showstopper for Easter brunch, this moist, spice-packed bundt is a must-bake. In this guide, I’ll walk you through how to make the perfect carrot bundt cake from the story behind it to step-by-step instructions, ingredient insights, serving tips, and FAQs. You’ll also get a printable recipe card at the end.
Let’s begin with the heartfelt inspiration behind this crowd-pleasing classic.
Table of Contents
Table of Contents
The Story Behind This Carrot Bundt Cake
A Family Classic, Bundt-ified
The first time I made this carrot bundt cake, I wasn’t trying to impress anyone. I just wanted to recreate the cozy warmth I remembered from my grandmother’s kitchen. She never measured perfectly or worried about technique. She just cooked with feeling. Her carrot cake was rustic, rich, and always served with a smile no frosting, just dusted with powdered sugar.
When I started Easy Meals Secrets, I knew I wanted to keep that spirit alive. So, I gave her recipe a modern twist: baking it in a beautiful bundt pan and topping it with a silky cream cheese glaze. It’s now become my go-to dessert for holidays, potlucks, or “just because” weekends. This isn’t just cake it’s a memory baked into every bite.
Why This Carrot Bundt Cake Is a Winner
So, what makes this carrot bundt cake recipe so good? It’s loaded with shredded carrots, warm spices like cinnamon and nutmeg, crushed pineapple for natural sweetness, and chopped nuts for crunch. The soft brown sugar and yogurt keep it tender and moist every bite melts in your mouth.
Even better, there’s no mixer required. Just whisk, fold, and pour. If you’re new to baking or short on time, this cake still delivers full flavor without complicated steps. It’s the kind of recipe that becomes a tradition.
Now that you know the story, it’s time to bring it to life in your kitchen.
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Moist Carrot Bundt Cake with Cream Cheese Glaze
- Total Time: 2 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This moist carrot bundt cake is loaded with fresh carrots, warm spices, crushed pineapple, and topped with a rich cream cheese glaze. A classic made simple, perfect for any season.
Ingredients
2 cups (225 g) finely grated carrots
1 cup (190 g) canned pineapple, drained and blended
2¼ cups (290 g) all-purpose flour
¼ cup (30 g) cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp ground cinnamon
1¾ tsp ground ginger
¼ tsp ground cloves
½ tsp ground nutmeg
1½ cups (300 g) soft brown sugar
3 large eggs, room temp
1 cup (200 g) vegetable oil
3 tsp vanilla extract
½ cup (110 g) plain yogurt
1 cup (100 g) chopped pecans or walnuts
Cream Cheese Glaze:
2 cups (240 g) powdered sugar
2 tsp melted unsalted butter
½ tsp vanilla extract
¾ cup (170 g) cream cheese, room temp
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. Sift flour, cornstarch, baking powder, baking soda, salt, and spices in a bowl.
3. Whisk sugar, eggs, oil, yogurt, vanilla, and pineapple in a large bowl.
4. Fold dry mix into wet ingredients until just combined.
5. Add grated carrots and chopped nuts. Fold gently.
6. Pour batter into pan. Tap to remove air bubbles.
7. Bake 45–50 minutes. Cool in pan for 45 minutes before inverting.
8. Mix all glaze ingredients until smooth and thick.
9. Pour glaze over completely cooled cake. Slice and serve.
Notes
For extra smooth glaze, sift your powdered sugar.
Store in the fridge up to 5 days. Bring to room temp before serving.
Freeze cake (unglazed) up to 2 months for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 494
- Sugar: 54g
- Sodium: 296mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0.2g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 51mg
How to Make the Perfect Carrot Bundt Cake
Ingredients That Create Moist Texture and Flavor
To make this carrot bundt cake, you don’t need anything fancy just real, everyday ingredients that work beautifully together. Start with finely grated carrots, soft brown sugar, and plain yogurt. Add crushed pineapple for extra moisture, along with vegetable oil, vanilla, and eggs. The spices cinnamon, ginger, nutmeg, and a touch of clove bring that warm, classic carrot cake aroma you expect.
Brown sugar is key here. It adds depth and helps keep the crumb super soft. And the pineapple might seem like a surprise, but it makes a huge difference. It doesn’t overpower the flavor it just melts into the cake, making each slice incredibly moist.
Chopped pecans or walnuts are optional, but they add a lovely crunch. You can even mix half of each if you like variety.
Step-by-Step for Foolproof Results
Begin by preheating your oven to 350°F (180°C). Place the rack in the lower third of the oven. Then, generously grease and flour your 12-cup bundt pan. This step is crucial for a smooth release later.
In one large bowl, sift together the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, and all your spices. In another bowl, whisk the brown sugar, eggs, oil, yogurt, vanilla, and blended pineapple until smooth and a little airy.
Fold the dry ingredients into the wet mixture gently. Don’t overmix. Once combined, add in the grated carrots and chopped nuts and fold again until just incorporated.
Pour the thick batter into your bundt pan, smooth the top, and tap the pan lightly on the counter to release air bubbles. Bake for 45–50 minutes until a skewer comes out mostly clean.
Let it cool in the pan for 45 minutes before turning it onto a wire rack. This wait time helps preserve that beautiful bundt shape.
Finish with Cream Cheese Glaze and Serving Tips
Making the Cream Cheese Glaze
Once your carrot bundt cake is fully cooled, it’s time to give it the finishing touch. The cream cheese glaze is simple, rich, and perfectly sweet not too much, not too little.
To make it, combine cream cheese (softened), powdered sugar, a touch of melted butter, and vanilla extract. Use a hand or stand mixer on low speed and mix until smooth. The consistency should be thick enough to hold, but still pourable.
If the glaze feels too thick, add a teaspoon of milk or cream. Go slow you want it to coat the cake without running off completely. Pour it gently over the top of the bundt, letting it drip down naturally. The ridges of the cake will catch the glaze beautifully.
This glaze adds creamy contrast to the warm spices of the cake. It’s not just pretty it’s the perfect balance of tangy and sweet.
How to Serve and Store Your Carrot Bundt Cake
To serve, slice with a serrated knife and wipe between cuts for clean slices. This cake is rich and moist, so thin slices go a long way.
For best flavor, let the cake sit at room temperature for 20–30 minutes before serving. The glaze softens slightly, and the spices shine through even more.
As for storage, this cake does well in the fridge. Place it in an airtight container and refrigerate for up to five days. Because of the cream cheese glaze, it shouldn’t sit out longer than 6 hours.
You can also freeze it. Just wrap individual slices in plastic wrap and store them in a zip-top freezer bag for up to 2 months. Thaw in the fridge overnight, or gently microwave a slice for a quick treat.
A Carrot Bundt Cake to Remember
Whether you’re baking for Easter, fall gatherings, or simply to treat yourself on a Sunday afternoon, this carrot bundt cake brings joy in every slice. With its moist texture, warm spices, and that rich cream cheese glaze, it’s a simple cake that feels special.
You don’t need fancy equipment or pastry skills. Just a bundt pan, a whisk, and a few pantry staples and you’ll have a homemade dessert that impresses every time. To make sure your carrots stay fresh and sweet for baking, follow this Food52 guide on how to store them properly.
So go ahead, try it once. It may just become your new family favorite.
Your Carrot Bundt Cake Questions, Answered
Can I make carrot bundt cake ahead of time?
Yes, this cake is perfect for making ahead. In fact, it tastes even better the next day as the flavors develop. Just wrap it well and refrigerate it without glaze. Add the cream cheese glaze right before serving.
Do I have to use pineapple in this recipe?
Pineapple adds moisture and a light sweetness, but if you don’t have any, you can substitute with applesauce or even mashed banana. The result won’t be exactly the same, but it will still be a delicious carrot bundt cake.
Can I use a different pan instead of a bundt pan?
Yes, you can bake this in a 9×13-inch pan or two 8-inch round cake pans. Reduce the baking time to about 30–35 minutes and check for doneness with a toothpick. The bundt shape just gives it that special look.
Can I freeze carrot bundt cake?
Absolutely. Let the cake cool completely, skip the glaze, and wrap it tightly. It freezes well for up to two months. Defrost in the fridge overnight, then glaze it just before serving for the freshest taste.
