Name: Carrot Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 105 min
Ingredients: 2 ½ cups all-purpose flour (unbleached ); 1 ¼ teaspoons baking powder; 1 teaspoon baking soda; 1 ¼ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ teaspoon salt; 3 cups carrots (use a box grater or the shredder attachment on a food processor, peeled and shredded); 1 ½ cups granulated sugar; ½ cup packed light brown sugar; 4 large eggs; 1 ½ cups vegetable oil (safflower oil, or canola oil); 1 ½ cups toasted chopped pecans or walnuts; 1 cup raisins; 8 ounces cream cheese (softened but still cool); 5 tablespoons unsalted butter (softened but still cool); 1 tablespoon sour cream; ½ teaspoon vanilla extract; 1 ¼ cups confectioners’ sugar (5 ounces/142 grams)

Carrot Bundt Cake Recipe With a Moist Crumb and Creamy Frosting

This carrot bundt cake recipe delivers a moist, tender crumb packed with warm spices, shredded carrots, toasted nuts, and sweet raisins, all finished with a creamy layer of classic cream cheese frosting. This is the kind of cake that makes you sneak one more slice when you walk through the kitchen. I finally told my husband he had to take the rest to work for the guys, so I wouldn’t keep cutting into it.

A round bundt carrot cake with white icing drips, topped with chopped nuts and orange zest, sits on a white plate garnished with green leaves. Plates and forks are in the background. — Make this carrot bundt cake recipe when you want an easy, sweet, spiced cake that feels special without doing anything fancy.

This carrot bundt cake recipe is the kind of dessert that looks beautifully finished without stacking layers or spending time decorating. Once it cools and you turn it out of the pan, it’s ready for a thick layer of cream cheese frosting and easy slicing. It also stores beautifully in the refrigerator for several days, which makes it a dependable make-ahead spring dessert when you want something ready before guests arrive.

Why Make Carrot Cake in a Bundt Pan?

If you love classic carrot cake but do not want to deal with stacking cake layers or smoothing frosting between them, a Bundt pan makes things simple. This carrot bundt cake recipe bakes evenly from edge to center, creating a soft, tender crumb without the worry of underbaked middles. The shape gives you clean, uniform slices that are easy to serve for gatherings. It looks polished and finished straight out of the pan, so you get all the charm of carrot cake with far less effort.

Main Ingredients

A black tray with baking ingredients for carrot cake, including whole carrots, flour, brown and white sugar, eggs, raisins, walnuts, shredded carrot, cinnamon sticks, and small bowls of baking powder and spices.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

All-Purpose Flour: Use unbleached flour for a sturdy structure that supports the carrots and mix-ins without turning heavy.
Carrots: Peel and shred them yourself using the large holes of a box grater or a food processor. Freshly shredded carrots release moisture into the batter and bake up tender.
Vegetable Oil: A neutral oil like vegetable, safflower, or canola keeps the crumb soft and even from edge to center.
Light Brown Sugar: Pack it firmly into the measuring cup so you get the right amount.
Pecans: Toast them before chopping for better flavor and a little crunch in each slice.

A black tray holds bowls and a stick containing cream cheese, powdered sugar, unsalted butter, vanilla extract, and sour cream, all measured out and ready for baking.

Cream Cheese: Use full-fat cream cheese that is softened but still slightly cool so the frosting whips up smooth and holds its shape. If your cream cheese is still too firm, try these simple tips for softening cream cheese to the perfect texture.
Butter: I prefer unsalted, so I can control the flavor of the frosting. Let it soften until it gives slightly when pressed, but don’t let it get greasy or melted.
Confectioners’ Sugar: Sift if it looks lumpy so your frosting turns out smooth and easy to spread.

Smart Substitutions

You can use pecans instead of walnuts or leave the raisins out if your family prefers it that way. If you do not have light brown sugar, dark brown sugar will work and give a slightly deeper flavor. For a nut-free version, simply omit the nuts without changing the rest of the batter.

Carrot Bundt Cake Essentials

Bundt Pan

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How To Make This Carrot Bundt Cake Recipe

All you need are a couple of bowls, a whisk, your Bundt pan, and a mixer for the frosting. Grease the pan well. I like to use coconut oil cooking spray and dust with a little sifted flour.

A white mixing bowl filled with flour mixture and a light blue whisk resting inside, set on a light-colored surface.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

A mixing bowl with a light blue whisk in a brown liquid mixture, next to a glass measuring cup filled with oil, both on a white countertop.

In a separate large bowl, whisk together the granulated sugar, light brown sugar, and eggs until well combined and slightly frothy. Slowly pour in the oil while whisking continuously until the mixture looks lighter in color and fully blended.

A white mixing bowl contains shredded carrots, chopped walnuts, and raisins, partially mixed with a wet batter. A gray and white mixing spoon rests inside the bowl.

Stir in the shredded carrots, toasted chopped pecans or walnuts, and raisins.

A white mixing bowl filled with thick carrot cake batter containing visible shredded carrots, raisins, and walnuts, with a white spatula resting inside the bowl.

Add the dry ingredients to the wet ingredients and gently fold just until no streaks of flour remain, being careful not to overmix. Pour the batter into the prepared Bundt pan, smooth the top, and bake for 55 to 65 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.

Tip: If you are using a dark metal Bundt pan, begin checking the cake closer to the lower end of the bake time.

A golden-brown bundt cake cools on a black wire rack placed on a light surface, viewed from above.

Cool the cake in the pan for 20 to 25 minutes, loosen the edges, and invert onto a wire rack to cool completely. In a bowl, beat the cream cheese and butter until smooth, mix in the sour cream and vanilla, then add the confectioners’ sugar and beat until fluffy. Spread the frosting over the cooled cake and let it gently drip down the sides. Optional: Top with chopped walnuts and finely grated carrot.

Tip: Let the cake rest in the pan for the full 20 to 25 minutes before inverting so it releases more cleanly.

Quick Tips and Variation Ideas

If your family is divided on raisins, make half with and half without by sprinkling some over just part of the batter once it is in the pan.

It’s best to store this bundt cake in the refrigerator, but be sure to bring refrigerated slices to room temperature before serving so the crumb softens back up.

A 10 or 12-cup Bundt pan both work, but avoid overfilling. The batter should sit comfortably below the rim.

A slice of carrot cake with cream cheese frosting and chopped nuts on a plate, with the rest of the frosted bundt cake in the background. The cake sits on a white surface with a plaid cloth underneath.

Hospitality with Carrot Bundt Cake Recipe

This carrot bundt cake recipe is perfect for a relaxed spring gathering. No big agenda, just a slice of something good and time to catch up. Set the cake out before guests arrive, pre-slice a few pieces, and place plates, forks, and napkins in one easy-to-reach spot to create a relaxed, help-yourself flow. To round out the table, serve a creamy dirty chai latte or offer a few simple spring mocktails for anyone skipping caffeine. Add a bowl of fresh fruit with honey lemon dressing for something fresh to keep everything light and balanced alongside the cake.

Follow the example of Acts 2:46, where believers “broke bread in their homes and ate together with glad and sincere hearts,” by creating a relaxed space where people feel seen, heard, and genuinely welcomed. And as a sweet little send-off, tuck a slice into parchment for anyone who’d appreciate a treat later, extending the hospitality beyond your table.

Common Questions About Making Carrot Bundt Cake

Why did my carrot bundt cake stick to the pan?

Bundt cakes are more likely to stick because of their detailed shape. Make sure to grease every curve and center tube thoroughly, then dust lightly with flour. Let the cake cool in the pan for 20 to 25 minutes before inverting. Turning it out too soon or waiting too long can both cause sticking.

How do you keep carrot bundt cake moist?

Using oil instead of butter helps create a soft, even crumb. Freshly shredded carrots also release natural moisture into the batter as the cake bakes. Be careful not to overbake. Start checking at the lower end of the bake time and remove the cake as soon as a toothpick comes out clean.

Do I have to refrigerate carrot bundt cake?

Because this carrot bundt cake recipe is topped with cream cheese frosting, it should be stored in the refrigerator. Let slices sit at room temperature for about 20 to 30 minutes before serving so the texture softens and the flavor shines.

Can I freeze carrot bundt cake with cream cheese frosting?

Yes. You can freeze the cake whole or in slices. Wrap tightly in plastic wrap, then foil, to prevent freezer burn. For the best texture, freeze without frosting and add fresh cream cheese frosting after thawing.

Try this carrot bundt cake recipe when you want warm spice, carrots, and cream cheese frosting all in one that’s easy to portion and serve. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

Follow along with Intentional Hospitality on Instagram, YouTube, Facebook, and Pinterest for more yummy recipes that help you bring people together around your table.

A bundt-shaped carrot cake with cream cheese frosting and chopped nuts on top sits on a plate. A slice is served on a smaller plate nearby, with forks and stacked plates in the background.

Dessert Easter

posted by Gina Dickson on March 2, 2026

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Carrot Bundt Cake Recipe with Cream Cheese Frosting